Deep-Dish Crab Pie

Ingredients:
• 1/2 cup finely chopped carrot
• 2 tablespoons butter
• 1/4 cup 1/2-inch slices green onions
• 1 teaspoon dill weed
• 1 teaspoon basil
• 1 pound jumbo lump crab meat
• 1 unbaked pie shell in 10-inch quiche pan
• 1 can (13 ounces) evaporated milk
• 5 eggs
• 3 tablespoons dry sherry
• 1 tablespoon prepared mustard
• 1/2 teaspoon salt

Preparation Instructions:

In medium-size skillet, cook carrot in butter until tender. Add onions, dill weed and basil; cook 1 minute. Remove from heat; stir in crab meat. Spoon into shell. Beat remaining ingredients. Pour over crab mixture. Bake on bottom rack of preheated 325-degree oven 50 to 55 minutes until knife inserted near center comes out clean. Let stand 15 minutes. Serves 6.

» I clipped this from the "Shortcut Cook". It was a discussion on how to get more mileage out of a convenience food by using evaporated milk. The results are delicious.

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