You don’t have to be in Charleston to make this. 
1 9” frozen pie crust
3/4-l lb. crab 
3 eggs
1/2 cup half & half
Pinch of kosher salt
Sprinkle pepper 
1/3 cup Dukes Mayonnaise
1 tsp Old Bay seasoning
1 Tbsp flour
Pinch cayenne pepper
1 green onion diced
1 cup grated sharp cheddar cheese
1 cup grated swiss cheese
1/4 cup grated pepperjack cheese
Use fork to vent bottom and sides of pie crust to prevent air bubbles. Bake at 350° for 20 minutes. Let cool.
For custard, combine eggs, half and half, mayonnaise, flour, salt, pepper, cayenne, diced green onion (white and 1 green part) and Old Bay in a mixing bowl. Mix well with electric mixer to avoid lumps of flour. 
In another bowl, combine cheeses and crab meat picked clean of any shells. Put cheese and crab into cooled crust. If it does not come to the top of the crust, add more cheese. Gently spoon custard over the cheese and crab, making sure you aren’t leaving air pockets. Add custard to about 1/8-inch below the rim of the crust. 
 Sprinkle with Old Bay. Bake at 325° another 30 minutes and serve.