This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".

This recipe has come from the simplyseafood group at Yahoo - click here to visit - or to visit / join Karen's own group where she posts some of her other recipes exclusively click here.

Ingredients

2 tb Butter
1 c Sliced onion rings
1/2 c Chopped celery
1 c Crabmeat
1 1/2 c Shredded cheese
1 9" unbaked pastry shell
3 Eggs
1 ts Salt
1/2 ts Pepper
2/3 c Half & Half
pn Red pepper

• Sauté the onion rings and celery in butter until the onion is soft and golden.

• Spoon alternate layers of crab, cheese (your choice - use sharp Cheddar or Swiss) and onion / celery mix into pie shell.

• In bowl, beat together eggs, cream, salt and pepper.

• Pour into pastry shell over other ingredients.

• Bake in hot oven at 400º until firm - about 30 - 40 minutes. When knife point inserted into center comes out clean, filling is set.

• May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting.

Note:

Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat.

Serves 6

Karen ( Ilyce )