Asian Seafood Tart

Yield: 12 servings or 16 sample servings

Ingredients

• 1 (15 ounce) package refrigerated pie crusts (2 crusts)
• 2 eggs
• 1 1/2 tablespoons Pantry Asian Seasoning Mix
• 1 (8 ounce) package flake-style imitation crabmeat
• 4 ounces (1 cup) mozzarella cheese, grated
• 1/4 cup carrot, grated (about 1 small carrot)
• 1/4 cup green onions with tops, thinly sliced

Instructions

1. Heat oven to 375 degrees F.
2. Let pie crusts stand at room temperature 15 minutes.
3. 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.
4. Using a crinkle cutter, cut crust into 12 even wedges. Set aside.
5. Separate one egg over bowl using egg separator; set egg white aside.
6. Place egg yolk and remaining whole egg into bowl; add Seasoning Mi.
7. Chop crabmeat.
8. Grate cheese and carrot grater.
9. Slice green onions.
10. Add crabmeat, cheese, carrot and green onions to egg mixture in bowl; mix well.
11. 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.
12. Bake for 30 to 35 minutes or until golden brown.
13. Cool for 10 minutes on cooling Rack.
14. Slice and serve.

Nutrition

Per serving: Calories 230, Total Fat 12g, Saturated Fat 6g, Cholesterol 50mg, Carbohydrate 21g, Protein 7g, Sodium 380mg, Fiber 0g

Attribution

Recipe credit: Pampered Chef