Asian Seafood Tart


Season's Best recipe book for Spring/Summer from Pampered Chef1 pkg. (15 oz.) refrigerated pie crusts 2 eggs 1 1/2 TBLSP. Asian Seasoning Mix (I don't have this yet, so I used some ground ginger, garlic powder and some teriyaki sauce) 1 pkg. (8 oz.) flake-style imitation crab meat 4 oz. mozzarella cheese, grated 1/4 cup carrott, grated 1/4 cup green onions, thinly sliced Preheat oven to 375F. Allow pie crusts to sit out while preparing filling. Separate one egg reserving white for later. Take yolk from separated egg plus the other egg and place in bowl. Add seasonings. Add chopped crab meat, grated carrot, sliced green onion, and grated cheese. Take either your PC deep dish baker, or a deep dish pie plate, and lay one crust in the bottom, pressing up the sides as you go. Brush bottom crust lightly with egg white. Place filling in crust. Roll out lightly the top crust. Take a cookie cutter and cut a 3' circle from middle of crust. Cut remaining circle of crust into 12 even wedges. In pie pan, turn down crust from sides of pan, about 1/2', over filling. Place cut wedges from top crust onto bottom crust, with points facing the middle, in an overlapping fashion. Then take 3' circle from middle and place in the middle of the pie. Brush lightly with egg white and bake for 30-35 minutes


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