1/2 c. mayonnaise
2 Tbsp. flour
2 beaten eggs
1/2 c. milk
7 1/2 oz. can crabmeat or frozen crabmeat, drained and flaked (I use fresh in package from Grand Union)
8 oz. diced Swiss cheese
1/3 c. sliced green onion
9 or 10-inch prebaked pie crust

Combine mayonnaise, flour, eggs and milk until blended. Stir in crabmeat, Swiss and onions. Pour mixture into pie shell. Bake at 350° for 40 to 45 minutes.

Great for your summer brunch along with a tossed salad, or my family likes the Chicken Antipasto Pasta Salad with it. Enjoy!