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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp & Crab Pie Recipe

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This recipe for Shrimp & Crab Pie is from Sticky Fingers 2011 , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Rice Crust:
1 1/3 cups long grain rice
2 2/3 cups boiling water (or 3 cups of cooked rice)
1/2 tsp. salt (or less)
1 egg
1/4 cup of butter - melted
2 tbsp. finely chopped parsley

Filling:
3 eggs
1/2 cup mayonnaise
1/4 dry sherry (or milk)
1 cup cooked whole shrimp
1 cup crab meat
1 cup grated mozzarella cheese
1/4 cup finely diced celery (optional)
1/4 cup finely chopped green onion
1 tbsp. all purpose flour
1 tsp. Worcestershire sauce

Directions:
Directions:
Crust:
Cook the rice then stir with fork & let cool. Measure out 3 cups and mix together with egg, melted butter & chopped parsley. Press firmly over the bottom and sides of a 9" deep pie plate.

Filling:
In a large mixing bowl, beat together eggs, mayo and sherry then stir in everything else. Pour into the pie plate.

Bake @ 375ºF for 10 minutes then reduce heat to 350ºF and continue to bake for another 30-35 minutes or until the tip of a knife inserted into the center comes out clean.

Personal Notes:
Personal Notes:
** Recipe from the Sticky Fingers 1991 Edition **

 

 

 

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