Seafood rice pie

Yield: 1 Servings

Measure Ingredient
1½ cup Hot cooked rice
1 Egg white
1 tablespoon Chives
1 can (6 1/2-oz) crabmeat; drained
1 can (4 1/2-oz) tiny shrimp; drained
⅓ cup Finely chopped onion
1 Jar diced pimiento; drained
½ cup Shredded Mozzarella cheese
3 Eggs
1 Egg yolk
1¼ cup Milk
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
1 Avocado; cut into 8 slices
8 Cherry tomato halves

Heat oven to 350*. Mix rice, egg white, and chives with fork. Pour into greased 9" pie plate. Spread rice mixture evenly with rubber spatula on bottome and up side of pie plate (do not leave any holes). Cook uncovered 5 min. Sprinkle crabmeat, shrimp, onion, pimiento and cheese in rice crust.

Beat eggs, egg yolk, milk, salt and cayenne pepper with hand beater until smooth. Pour over seafood mixture. Bake until knife 1" from edge comes out clean, 25-30 min. Immediately run knife around edge. Let stand 10 min. Top wedges with avocado and cherry tomatoes.

Posted to Bakery-Shoppe Digest V1 #443 by slea@... (Shawn Zehnder Lea) on Dec 8, 1997

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