From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Bake pie shell partially at 400 degrees for 5 to 7 minutes. Melt butter in large skillet and saute green pepper, green onions, celery and mushrooms. Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, Tabasco sauce, egg and mayonnaise. Stir well to combine. This mixture should be moist but not "runny," so drain off excess liquid. Spoon into pie shell. Bake at 350 degrees for about 20 minutes. Add almonds and remaining 1/4 cup Cheddar cheese. Bake 10 minutes longer. Baking time can be shortened slightly by heating combined filling ingredients before spooning into pie shell. If fresh seafood is not available, canned seafood can be effectively substituted.
SERVES: 6
- 1 (9-inch) pie shell
- 2 Tablespoons butter or margarine
- 1/4 cup chopped green pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1 (3 ounce) can mushrooms
- 1/2 pound lump crabmeat
- 1/2 pound shrimp, boiled and peeled
- 1 cup grated Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon lemon juice
- 1/8 teaspoon Tabasco sauce
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1/4 cup slivered almonds
TO PREPARE:
Bake pie shell partially at 400 degrees for 5 to 7 minutes. Melt butter in large skillet and saute green pepper, green onions, celery and mushrooms. Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, Tabasco sauce, egg and mayonnaise. Stir well to combine. This mixture should be moist but not "runny," so drain off excess liquid. Spoon into pie shell. Bake at 350 degrees for about 20 minutes. Add almonds and remaining 1/4 cup Cheddar cheese. Bake 10 minutes longer. Baking time can be shortened slightly by heating combined filling ingredients before spooning into pie shell. If fresh seafood is not available, canned seafood can be effectively substituted.
SERVES: 6
