Total Calories: 506
For pastry, sift flour and salt cut in shortening until pieces are the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until water is absorbed. Form into a ball flatten on lightly floured board and roll to 1/4 -inch thick. Place in 10-inch pie pan, shape edges, prick lightly and brush with beaten egg white.
Note: Refrigerate for 1/2 hour before filling.
To fill the pastry shell, first sprinkle with cheese. Top with crab meat and sprinkle with onion. In a medium-size bowl, combine eggs, half-and-half, salt, mustard, lemon rind and mace beat well. Pour over crab meat and top with sliced almonds. Bake at 325° for 45 minutes or until set. Remove from oven and let stand 10 minutes before serving.
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