Asian Seafood Tart
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 1/2 tablespoons Pantry Asian Seasoning Mix
1 package (8 ounces) flake-style imitation crabmeat
4 ounces mozzarella cheese, grated (1 cup)
1/4 cup carrot, grated (about 1 small carrot)
1/4 cup green onions with tops, thinly sliced
Preheat oven to 375° F. Let pie crusts stand at room temperature 15 minutes.
Unfold one crust cutting board; roll lightly to smooth seams and form an even
circle. Place in bottom of deep dish baker, pressing into bottom and up sides.
Roll second crust as above. Using scalloped bread tube, cut one piece out of
center of crust; set aside. Using a crinkle cutter, cut crust into 12 even
wedges. Set aside.
Separate one egg over bowl using egg separator; set egg white aside. Place
egg yolk and remaining whole egg into bowl; add Seasoning Mix. Chop crabmeat.
Grate cheese and carrot grater. Slice green onions. Add crabmeat, cheese, carrot
and green onions to egg mixture in bowl; mix well.
Beat egg white lightly; brush over bottom crust using pastry brush. Spread
filling onto crust, forming an even layer. Fold edges of crust in towards
center, forming a 1/2-inch border; brush border with egg white. Arrange crust
wedges over filling, with outside edges against sides of baker pan and points
toward the center, in a slightly overlapping pinwheel pattern. Using pastry
tool, press edges to seal top and bottom crusts together. Brush top crust with
egg white. Place reserved scalloped shape cut from pie crust in center; brush
with egg white.
4. Bake 30-35 minutes or until golden brown. Cool 10 minutes on cooling Rack.
Slice & serve.
Yield: 12 servings or 16 sample servings
Nutrients per serving: Calories 230, Total Fat 12 g, Saturated Fat 6 g,
Cholesterol 50 mg, Carbohydrate 21 g, Protein 7 g, Sodium 380 mg, Fiber 0 g
Season's Best recipe book for Spring/Summer from Pampered Chef