Seafood Pie Recipe

Name: Seafood Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; ¼ cup chopped green sweet pepper; ¼ cup sliced green onion; ¼ cup chopped celery; 4 12 ounces sliced mushrooms, drained; 1 (10 ounce) package frozen artichoke hearts, thawed; 8 ounces lump crabmeat; 8 ounces shrimp, cooked and peeled; 1 cup shredded cheddar cheese (4 oz.); ¼ cup grated parmesan cheese; ¼ cup mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; bottled hot pepper sauce, to taste; 1 egg, beaten; 1 (8 ounce) can sliced water chestnuts, drained (optional); 1 (9 inch) deep dish pie shells, partially baked (I let bake about 10-15 minutes while I'm preparing the filling); ¼ cup slivered almonds

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
¼ cup chopped green sweet pepper
¼ cup sliced green onion
¼ cup chopped celery
4 12 ounces sliced mushrooms, drained
1 (10 ounce) package frozen artichoke hearts, thawed
8 ounces lump crabmeat
8 ounces shrimp, cooked and peeled
1 cup shredded cheddar cheese (4 oz.)
¼ cup grated parmesan cheese
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
bottled hot pepper sauce, to taste
1 egg, beaten
1 (8 ounce) can sliced water chestnuts, drained (optional)
1 (9 inch) deep dish pie shells, partially baked (I let bake about 10-15 minutes while I'm preparing the filling)
¼ cup slivered almonds

1
Preheat oven to 350.
2
In a large skillet, melt the butter or margarine.
3
Add the green pepper, green onion, celery and mushrooms.
4
Cook and stir until the vegetables are tender, but not brown.
5
Remove from heat.
6
Coarsely chop the artichoke hearts.
7
Add the artichoke hearts, crabmeat, shriimp, 3/4 cup of the cheddar cheese, Parmesan cheese, mayonnaise, lemon juice, Worcestershire sauce, hot pepper sauce, egg and water chestnuts (if using), to the skillet.
8
Stir well to combine.
9
Transfer the seafood mixture to the partially baked pie shell and bake in the 350 oven for 20 minutes.
10
Sprinkle with almonds and the remaining 1/4 cup cheddar cheese and bake 10 minutes more.
11
Let pie stand for 5 minutes before cutting into the wedges.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, ¼ cup chopped green sweet pepper, ¼ cup sliced green onion, ¼ cup chopped celery, and more.

Yes, Seafood Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions