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Pasta, Seafood and Eggs:
Seafood Pie

from River Road Recipes II...
A Second Helping


INGREDIENTS:
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 sauté 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



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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