Seafood Imperial

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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

Recipe

• 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.