Instructions: Beat eggs until blended. Stir in cream, onion, salt, and red pepper. Pour into pie-shell. Pat crabmeat dry with paper towel. Sprinkle crabmeat and cheese in pie-shell. Sprinkle top with parsley. Bake for 15 minutes at 425 degrees; reduce heat to 300 degrees for 30 minutes or until knife tests like custard.

NOTE: Can cook partially, then freeze to be baked later.

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