1/3 lb. crabmeat, preferably fresh backfin meat
3 tbsp. celery, chopped fine
3 tbsp. scallions, chopped fine
4 tbsp. fresh parsley, chopped fine
3 tbsp. sherry
Pastry for one 9 inch quiche crust
3 eggs, lightly beaten
3/4 c. heavy cream
3/4 c. milk
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. white pepper

Pick over the crabmeat to remove bits of the shells and cartilage. Combine the crabmeat, celery, onion, parsley, and sherry; refrigerate one hour. Preheat the oven to 400 degrees. Line a 9 inch quiche pan (or pie plate) with pastry and prick the pastry; bake for 5 minutes.

Spread the crabmeat mixture in the prebaked pastry shell. Combine the eggs, milk, cream, nutmeg, and salt and pepper; mix until blended. Pour over the crabmeat mixture. Bake for 10 minutes; reduce oven temperature to 350 degrees and continue baking for about 20 minutes longer or until a knife inserted in the center comes out clean and top is nicely browned. Serves 10 as hors d'oeuvres or 6 for a main course for luncheon.