1 pastry for 10-inch pie
1 can (4 oz.) sliced mushrooms
1 tsp. butter
1 c. canned crab meat (lump or flaked)
1-1/3 c. finely diced Gruyere or Swiss cheese (1/3 lb.)
3/4 c. sour cream
1/4 c. mayonnaise
1/2 tsp. salt
1 tsp. flour
Light cream
3 eggs (slightly beaten)
1/2 tsp. hot pepper sauce

Bake pastry shell at 450°F for 10 minutes. Drain mushrooms. Save liquid. Sauté mushrooms in butter for 2 minutes. Scatter in pie shell. Scatter crab meat and cheese over mushrooms. Mix sour cream and mayonnaise with mushroom liquid, salt and flour. Add enough light cream to make 2 cups. Blend in eggs and pepper sauce and pour into pastry shell.

Bake at 350°F for 55 minutes or until set. Let stand 15 minutes before cutting.

Yield: 6 servings.