1 1/2 c. crabmeat (or 1 pkg. frozen) (King or Snow)
4 eggs, lightly beaten
9 inch pie shell, unbaked
2 c. light cream or 1 tall can evaporated milk
3/4 tsp. salt
1/4 tsp. nutmeg
1 tbsp. each chopped celery, parsley and onion
2 tbsp. dry sherry

Beat eggs, brush a little on pie shell. Chill. Break up crabmeat. Mix eggs, cream and shortenings. Mix celery, parsley, onion and sherry with crab and spread over chilled pie shell. Pour egg mixture over. Bake 35-40 minutes at 425 degrees, reducing to 375 degrees the last 15 minutes. Inserted knife should come out clean.

COMPARISON - make one quiche with King Crab and light cream, other with Snow Crab and evaporated milk.