INGREDIENTS
1/2 cup finely chopped carrot
2 TBSP. butter
1/4 cup sliced green onions
1 tsp. dill weed
1 tsp. basil
1 lb. crab meat
1 unbaked pie shell in 10-inch quiche pan
1 can (13 oz.) evaporated milk
5 eggs
3 TBSP. dry sherry
1 TBSP. prepared mustard
1/2 tsp. salt
DIRECTIONS
Preheat oven 325 degrees.
In medium size skillet, cook carrot in butter until tender.
Add onions, dill weed and basil; cook 1 minute.
Remove from heat; gently stir in crab meat.
Spoon into shell.
Beat remaining ingredients and pour over crab mixture.
Bake on bottom rack of preheated oven for 50 to 55 minutes until knife inserted near center comes out clean.
Let stand 15 minutes.
Serves 6.
