Seafood Pie

18 ingredients
11 steps

Ingredients

  • 2 tablespoons butter or 2 tablespoons margarine
  • 14 cup chopped green sweet pepper
  • 14 cup sliced green onion
  • 14 cup chopped celery
  • 4 12 ounces sliced mushrooms, drained
  • 1 (10 ounce) package frozen artichoke hearts, thawed
  • 8 ounces lump crabmeat
  • 8 ounces shrimp, cooked and peeled
  • 1 cup shredded cheddar cheese (4 oz.)
  • 14 cup grated parmesan cheese
  • 14 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • bottled hot pepper sauce, to taste
  • 1 egg, beaten
  • 1 (8 ounce) can sliced water chestnuts, drained (optional)
  • 1 (9 inch) deep dish pie shells, partially baked (I let bake about 10-15 minutes while I'm preparing the filling)
  • 14 cup slivered almonds

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    In a large skillet, melt the butter or margarine.
  3. 3
    Add the green pepper, green onion, celery and mushrooms.
  4. 4
    Cook and stir until the vegetables are tender, but not brown.
  5. 5
    Remove from heat.
  6. 6
    Coarsely chop the artichoke hearts.
  7. 7
    Add the artichoke hearts, crabmeat, shriimp, 3/4 cup of the cheddar cheese, Parmesan cheese, mayonnaise, lemon juice, Worcestershire sauce, hot pepper sauce, egg and water chestnuts (if using), to the skillet.
  8. 8
    Stir well to combine.
  9. 9
    Transfer the seafood mixture to the partially baked pie shell and bake in the 350 oven for 20 minutes.
  10. 10
    Sprinkle with almonds and the remaining 1/4 cup cheddar cheese and bake 10 minutes more.
  11. 11
    Let pie stand for 5 minutes before cutting into the wedges.

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