2 (9 inch) pie shells
1 tbsp. butter, softened
2 c. heavy whipping cream
4 eggs
3/4 tsp. salt
1/4 lb. Swiss cheese, shredded
3 tbsp. butter
2 tbsp. green onions, minced
2 (6 oz.) cans crab (or 1 fresh, cleaned; this is best)
2 tbsp. sherry
1/4 tsp. salt
1/8 tsp. cayenne

Spread pie crusts with 1 tablespoon butter. Whisk cream, eggs and salt until blended; stir in cheese. Melt 3 tablespoons butter, add onions and cook briefly until tender. Into cream mixture stir green onion, crab, sherry, salt, and cayenne. Pour into pie crusts. Bake 15 minutes at 425 degrees. Turn oven down to 350 degrees; bake for 25 minutes until set.