I am still a sucker for New Orleans and their rich spicy foods. Crab pie certainly fits that bill. Now, my abnormal moves are as follows: crust on top not the bottom, and puff pastry instead of pie crust. I also added asparagus to the traditional celery, onions, and bell pepper. I hope you like it.

1 sheet puff pastry
16 ounces crab meat
4 eggs
1 green pepper
1 red onion, chopped
1 green onion, chopped
1/2 green pepper, chopped
8 ounces chopped asparagus
3 celery stalks, chopped
2 teaspoons Old Bay seasoning
1/2 teaspoon black pepper
5 tablespoons butter
3 tablespoons flour
1 cup cream
1/2 cup Swiss cheese
1 cup white cheddar
1/4 cup parmigiana cheese
1/4 cup parsley

Defrost puff pastry.

Heat oven to 400.

In a skillet add 2 tablespoons of butter and flour; cook for 5 minutes stirring constantly.

Add 3 tablespoons butter.

Add onions, asparagus, celery, and green pepper and cook for 5 minutes. Please stir constantly or it will burn.

Remove pan from stove and add all cheeses and stir.

Add crab meat (make sure all the shells are out) to pan.

Mix egg and cream; add to pan.

Add green onion, Old Bay, pepper, and parsley.

Add mixture to a casserole dish.

Cut puff pastry to fit dish and poke with fork.

Place dish in oven for 20-25 minutes until golden brown.