2 cans (7 1/2 oz.) crab or 1 lb. Alaska King crab
2 tbsp. lemon juice
2 tbsp. sherry
1 tbsp. finely chopped onions
1 tsp. curry powder
1 tsp. parsley flakes
1 c. cubed Swiss cheese
1 unbaked 10" pie shell

FILLING:

3 eggs, well beaten
3/4 c. milk
1/2 c. sour cream
1/4 tsp. salt

Bake pie shell at 400 degrees for 10 minutes. Remove from oven. Combine well drained crab with lemon juice, sherry, onion, curry and parsley. Refrigerate 1-2 hours to blend flavors. Cover bottom of pastry shell with cubed cheese. Spread crab and seasonings over cheese.

Combine all ingredients for filling and pour over all. Bake at 350 degrees for 45 minutes or until lightly browned and set. Cool slightly and cut in wedges. Serves 6.

Can serve this as a warm hors d'oeuvres by cutting into miniature slices. Will serve 24.