Down East Crabmeat Pie
|Canned crabmeat||7 1⁄4 Ounce, drained and flaked (1 Can)|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Instant minced onion||1 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
|Paprika sauce||To Taste|
|Milk||3⁄4 Cup (12 tbs)|
|Shredded swiss cheese||3⁄4 Cup (12 tbs)|
|Cooking sherry||2 Tablespoon|
Combine crabmeat, celery, green pepper, chili sauce, flour, onion, salt and Worcestershire sauce in mixing bowl.
Spoon into Unbaked Pastry Shell.
Pour Sauce over filling, spreading to cover.
Sprinkle with 1/4 cup shredded cheese and paprika.
Bake at 400° for 20 to 25 minutes until bubbly and golden brown.
Let cool 10 minutes before cutting in wedges and serving.
Sauce: Melt butter in small saucepan.
Blend in flour and salt; cook until bubbly.
Gradually stir in milk.
Cook over medium heat until mixture boils and thickens.
Remove from heat.
Stir in 3/4 cup shredded cheese and sherry.