PCombine the cram meat, celery, onion, parsley, sherry and refrigerate at least one hour. Sprinkle th einside of a partly baked pastry hsell with the crab meat mixture. Combine eggs, milk, cream, nutmeg, salt, and pepper in blender three seconds and pour in pie shell. Bake 15 minutes at 450� then reduce the oven t4emperature to moderate 350� and bake until a knife inserted one inch from the pastry edge comes out clean. Serve immediately.