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Ingredients

• 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 cans  (6-ounce) lump crabmeat
• 1 package  (10-ounce) frozen creamed corn, thawed
• 1 cup  cooked Yukon Gold potatoes, cut into chunks
• 1 pinch of  ground cayenne pepper
• 1/2 teaspoon  garlic powder
•   Salt
•   Ground white pepper
• 1/2 package  (15-ounce) refrigerated piecrust
• 1 tablespoon  chopped Italian parsley

Description

In A Large Saucepan Over Medium Heat, Melt Butter. Add Green Onion, Bell Pepper, And Celery. Saute For Approximately 5 Minutes Until Vegetables Are Tender. With A Slotted Spoon, Remove Vegetables To Another Bowl, Leaving As Much Butter In Pan As Possible.

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