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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe came from my father-in-law - he's a wonderful cook, and this recipe is no exception! Ingredients:
seasoning, mix (onion, celery, red/green/yellow bell pepper - diced, as much as you like, but go easy, too much will) |
1 jar pimiento |
1 lb shrimp (can use canned, frozen or fresh - peel fresh if using) |
1 lb bay scallop (the small ones) |
1 lb lump crabmeat |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
tony chachere's seasoning, to taste |
half-and-half |
breadcrumbs |
parmesan cheese |
1 egg |
fresh parsley |
Directions:
1. Saute seasoning mix in a little good olive oil until clear.
2. Add shrimp, saute 5 minutes; add scallops, saute 2 minutes.
3. Add mayo, mustard, and Tony's to taste; simmer about 5 minutes (may be a little liquid).
4. Beat egg; add a little liquid from pot to egg, stir well and add mixture to seafood.
5. Add about 1/4 cup Parmesan cheese and 1/3 cup half and half.
6. Mixture may be a little soupy; add just enough bread crumbs to tighten it up.
7. Add crabmeat and about 1/4 cup chopped fresh parsley; gently stir as to not break up crabmeat.
8. Serve in puff pastry shells baked according to package directions.
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