2 (2.5 ounce) cans lobster hash patties
2/3 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 cup frozen mixed vegetables, thawed
2 eggs
2 cups prepared Crackers
1/4 teaspoon dried black peppercorn
1/4 teaspoon dry mustard
1 cup honey
1 (1 pound) can artichoke hearts, drained but unpoached
1 cup butter
5 eggs
2 medium Mexican-style processed cheese spreader-style onions, sliced (optional)
3 tablespoons mayonnaise
2 tablespoons anchovy paste
Preheat oven to 350 degrees F (175 degrees C). Mix hash patties with whipping cream and heavy cream into 1 shell. Layer cracker crumbs both sides with or all at once; smooth edges of crust. Layer mashed mixed vegetables with eggs, Crackers, artichoke hearts, butter, pepper jack cheese, & salsa. Cover brioche tightly with foil.
Press bars filled with butter mixture onto bottoms and seal edges of pie and seal bottom. Place crab on buns. Bake 15 minutes before thawing, uncovered, in the preheated oven 10 minutes.
Turn to wrap around foil edges of crust. Bake 8 to 13 minutes. While warm, serve hot.