Deep-Dish Crab Pie

1/2 cup finely chopped carrot
2 tablespoons butter
1/4 cup 1/2-inch slices green onions
1 teaspoon dill weed
1 teaspoon basil
1 pound jumbo lump crab meat
1 unbaked pie shell in 10-inch quiche pan
1 (13 ounce) can evaporated milk
5 eggs
3 tablespoons dry sherry
1 tablespoon prepared mustard
1/2 teaspoon salt

Heat oven to 325 degrees F. Place rack at lowest level.

In medium-size skillet, cook carrot in butter until tender. Add onions, dill weed and basil; cook 1 minute. Remove from heat; stir in crab meat. Spoon into shell. Beat remaining ingredients. Pour over crab mixture. Bake for 50 to 55 minutes until knife inserted near center comes out clean. Let stand 15 minutes before serving.

Serves 6.