Crab Meat Quiche

• 8 oz Mississippi Gulf crabmeat, picked for shells

• 1 cup sour cream

• 2 tsp Worcestershire sauce

• 3 each eggs, lightly beaten

• 1 cup Swiss cheese, shredded

• 1 cup cooked rice

• 3 1/2 oz French fried onions

• 9 inch pastry shell (pre-baked for 10 minutes)

• salt, to taste

1. Preheat oven to 300 degrees.

2. In a medium bowl, combine sour cream, Worcestershire sauce and eggs, and season with salt.

3. Stir in cheese, crab, rice and fried onion.

4. Pour into pastry shell.

5. Bake 35-45 minutes or until set and knife inserted in middle comes out clean.

6. Serve warm as a main course or appetizer.

Serving Suggestion: Serve with a nice green salad or grilled asparagus.