INGREDIENTS
1/4 cup butter
1 cup chopped onion
1 cup minced celery
1 cup mushrooms, sliced
2 TBSP. flour
2 cups half and half
1 1/2 tsp. creole seasoning
2 TBSP. dry sherry
1/2 cup grated Parmesan cheese
1 lb. medium fresh shrimp, peeled and deveined
1 lb. fresh bay scallops
8 oz. crabmeat
Refrigerated pie crust
1 TBSP. butter, melted
DIRECTIONS
Preheat oven to 350 degrees.
Lightly grease a 2 1/2 qt. baking dish.
Place dish on a jelly roll pan.
In a large skillet, melt 1/4 cup of butter.
Add onion, celery and mushrooms; cook for 7 minutes, stirring occasionally.
Stir in flour; cook 2 minutes, stirring constantly. Stir in half and half; cook 5 minutes or until thickened.
Stir in Creole seasoning, sherry and cheese.
Remove from heat and add shrimp, scallops and crab.
Spoon into prepared dish.
Place one refrigerated pie crust over top of ingredients, brush with melted butter.
Make 3 slits in center of crust to allow steam to escape.
Bake 25 minutes, or until golden brown.
Serves 6 to 8.
