1 c. shredded natural Swiss cheese (4 oz.)
1 unbaked 9 inch pastry shell
1 can (7 1/2 oz.) crab meat, drained and flaked
2 green onions, sliced with tops
3 beaten eggs
1 c. light cream
1/2 tsp. salt
1/2 tsp. grated lemon peel
1/4 tsp. dry mustard
Dash of mace
1/4 c. sliced almonds

Sprinkle cheese evenly on the bottom of the pastry shell. Top with crab meat, and sprinkle with onions.

Combine eggs, cream, salt, lemon peel, dry mustard, and mace. Pour over crab meat. Top with sliced almonds.

Bake in a slow oven (325 degrees) for 45 to 50 minutes. Remove from the oven and let stand for 10 minutes before serving.

Makes 6 servings. Can be doubled easily to make two pies.