Serving Size / Yield
- 4 oz. gruyere, shredded
- 1 9-in. pie shell, partially baked with fork pokes
- 1 lb. fresh white crabmeat, drained
- 2 scallions, minced
- 1 C. heavy cream
- 1/2 tsp. lemon zest, grated
- 1/2 tsp. dry mustard
- 1/2 tsp. seafood seasoning
- 1/2 teaspoon salt
- 3 eggs, beaten
Preheat the oven to 350 degrees.
Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, and eggs in a bowl. Pour the egg mixture into the pie crust.
Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.