Recipe from Taste of the South
1 hr 5 mins
1/2 cup finely chopped green onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup frozen cooked shrimp, thawed
2 6 ounce cans lump crabmeat
1 10 ounce package frozen creamed corn, thawed
1 cup cooked Yukon Gold potatoes, cut into chunks
1 ground cayenne pepper
1/2 teaspoon garlic powder
Ground white pepper
1/2 15 ounce package refrigerated piecrust
1 tablespoon chopped Italian parsley
Add flour to butter in pan, whisking until smooth. Add milk and whisk until smooth. Let simmer until sauce thickens.
Unroll piecrust on a floured surface. Sprinkle with chopped parsley, and roll out to 1/8-inch thickness. Cut dough into 4 pieces and top each baking dish with a piece, trimming off excess. Cut a fish shape in the center to vent steam.
Bake in 400 degree oven for 25 minutes, or until crust is golden brown.
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