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DEEP-DISH CRAB PIE

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 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

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.

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