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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is chock full of yummy ingredients! It is actually very easy to put together. Great served with a salad and bread. I have also served as an appetizer, cutting into smaller wedges. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/4 cup chopped green sweet pepper |
1/4 cup sliced green onion |
1/4 cup chopped celery |
4 1/2 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.) |
1/4 cup grated parmesan cheese |
1/4 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) |
1/4 cup slivered almonds |
Directions:
1. Preheat oven to 350.
2. In a large skillet, melt the butter or margarine. Add the green pepper, green onion, celery and mushrooms.
3. Cook and stir until the vegetables are tender, but not brown. Remove from heat.
4. Coarsely chop the artichoke hearts. 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.
5. Stir well to combine.
6. Transfer the seafood mixture to the partially baked pie shell and bake in the 350 oven for 20 minutes.
7. Sprinkle with almonds and the remaining 1/4 cup cheddar cheese and bake 10 minutes more.
8. Let pie stand for 5 minutes before cutting into the wedges.
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