Seafood Potpies Recipe

5 2 5
Seafood Potpies Recipe
Seafood Potpies Recipe photo by Taste of Home
Publisher Photo

Seafood Potpies Recipe

Read Reviews
5 2 5
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°.
  3. 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

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Reviews forSeafood Potpies

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MY REVIEW
MurphyNJ User ID: 7103738 147522
Reviewed May. 5, 2014

"My husband loved this. I mixed the cheese in with the seafood and topped it with fried onion rings. This filling was so delicious that I wouldn't use it in a crust again. I would just bake it in a casserole dish and serve it over mixed greens. Don't be surprised at the price of a can of crab meat - worth it though for a different type of supper."

MY REVIEW
terratoo User ID: 1743775 74931
Reviewed Feb. 8, 2013

"This is a favorite of ours. The variety of seafood is great. Makes a nice dinner for two."

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