1 unbaked 9" pastry shell
4 slightly beaten egg yolks
1 1/2 c. light cream
1/2 tsp. salt
1/8 tsp. nutmeg
4 egg whites
6 oz. Swiss cheese, shredded

CRAB SAUCE:

1 c. crab meat, backfin or lump
2 tbsp. butter
2 tbsp. flour
1/8 tsp. salt
1 c. light cream

Bake pastry shell 7 minutes in 450 degree oven. Remove shell from oven and reduce temperature to 350 degrees. Combine egg yolks, cream, salt, and nutmeg. Beat egg whites until stiff peaks form. Fold into yolk mixture. Fold in cheese. Pour into pastry shell. Bake at 350 degrees for 40 to 45 minutes. Let stand 5 minutes.

Meanwhile, make crab sauce. Heat crab meat in butter. Blend in flour and salt Add light cream. Cook and stir until thickened. Slice pie into wedges and pour crab sauce over each slice. Do not freeze. 6 to 8 servings.