Jumbo lump and backfin crabmeat, imported Swiss cheese and a blend of special seasonings, all in a creamy egg custard, surrounded by a nine-inch, flaky piecrust. A great brunch or Sunday night supper dish.
Ingredients
Crab Meat, Cream, Light Cream, Liquid Eggs, Swiss Cheese, Red Onion, Marscapone Cheese, Parsley, Butter, Chives, Black Pepper, Nutmeg, Salt, Mozzerella Cheese
Cooking Instructions
Keep Frozen
Thaw under refreigeration. Preheat oven to 300° Remove from plastic tray, place on a baking sheet. Bake for approximately 12 minutes until heated through.
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