Served cold, this dish is a great traveler and is sure to be a hit at a picnic or any other social event. Use crab, shrimp, lobster or a combination of the three. The pie is also delicious when served warm from the oven with a side salad.
1/4 cup (50 mL) grated Parmesan cheese
1/2 cup (125 mL) sliced mushrooms
1/2 cup (125 mL) chopped green onions
2/3 cup (150 mL) cooked crab meat
2/3 cup (150 mL) cooked lobster meat
1 cup (250 mL) cooked shrimp
2 large eggs
2/3 cup (150 mL) milk
1/4 cup (50 mL) dry white wine
1/4 cup (50 mL) fresh chopped parsley
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 tsp (1 mL) ground nutmeg
pastry for a double pie crust
Line a 9-inch (23 cm) deep dish pie plate with the pastry. Sprinkle half of the Parmesan cheese over the bottom. Layer the mushrooms, green onions and seafood in layers until they are all used. In a food processor, add the remaining cheese, eggs, milk, wine, parsley and seasoning. Process until smooth. Pour the milk mixture into the pie plate over the seafood mixture until seafood is just covered, taking care not to overfill. Cover with top pie crust, trim and seal the edges, cut slits in the top for the steam to escape.
Bake in a preheated 400°F (200°C) oven for 15 minutes, reduce the heat to 350°F (180° F) and cook for an additional 30 minutes or until a tester inserted in the center comes out clean. Cool on a metal rack.
Makes eight servings.
Source: Taste of Nova Scotia