Seafood Imperial

Name: Seafood Imperial
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

13 ingredients

8 steps

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.