You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! —Carol Hickey Lake St. Louis, Missouri
- 1 sheet refrigerated pie pastry
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 1 can (4 ounces) tiny shrimp, rinsed and drained
- 1/2 cup chopped celery
- 1/2 cup mayonnaise
- 1/4 cup chopped green pepper
- 2 tablespoons diced pimientos
- 1 tablespoon lemon juice
- 1-1/2 teaspoons chopped onion
- 1/4 teaspoon seafood seasoning
- 1/4 cup shredded cheddar cheese
- On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups.
- Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°.
- In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted. Yield: 2 servings.
Originally published as Seafood Potpies in Taste of Home December/January 2007, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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