2 (7 1/2) oz. cans crabmeat
2 c. Swiss cheese, diced
1 (10 oz.) pkg. pie crust
6 eggs
3 c. heavy cream
1/2 c. sherry
1 tbsp. salt
1 tsp. nutmeg
1/2 tsp. pepper

Drain crabmeat. Add to cheese. Prepare pie crust and place on jelly roll tin. Place crabmeat over pie crust. Combine and mix other ingredients. Pour over crabmeat. Bake 15 minutes at 425 degrees or 20 to 30 minutes at 325 degrees.