|Canned crabmeat||15 Ounce|
|Coarsely grated swiss cheese||2 Cup (32 tbs)|
|Pie crust mix||10 Ounce|
|Light cream||3 Cup (48 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Pick over crabmeat from 2 (71/2-oz.) cans, discarding any bits of shell.
Flake crabmeat and toss lightly with 2 cups coarsely grated Swiss cheese.
Prepare 1 (10-oz.) pkg. pie crust mix and roll out on a lightly floured surface to an 18 x 12-inch rectangle.
Fit into a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Spoon combined crabmeat and cheese into crust.
Combine 6 eggs, 3 cups light cream, 1/2 cup dry sherry, 1 tablespoon salt, 1 teaspoon nutmeg and 1/2 tea spoon pepper.
Pour over crabmeat in pie crust and bake 15 minutes at 425Â°.
Reduce heat to 325Â° and bake 20 to 30 minutes more or until knife inserted in center of custard comes out clean.
Serve warm, cut in 1 x 2-inch rectangles