Shrimp and Crab Pie

[BooDreaux]

Shrimp and Crab Pies

1 1/2 cups chopped red or Vidalia onions
1 1/2 cups chopped celery
8 cloves garlic, minced
1/2 cup (1 stick) butter
1 (10 3/4-oz.) can cream of mushroom soup
1 (12-oz.) can evaporated milk
2 tbls. cold water
2 tsps. cornstarch
3/4 cup chopped green onions
1 bunch parsley, trimmed and chopped or minced
1 1/2 lbs. medium shrimp, peeled and deveined
1 1/2 lbs. lump crabmeat
8 ozs. Parmesan cheese, grated
Sea salt, black pepper, white pepper, cayenne, to taste
6 refrigerator pie pastries

1. Sauté onions, celery and garlic in the butter in a large saucepan until the vegetables are tender. Stir in the soup and evaporated milk. Mix the cold water and cornstarch in a small bowl and stir into the soup mixture.

2. Add the green onions, parsley, shrimp and crabmeat and mix well. Cook over medium heat for 15 minutes, stirring occasionally. Stir in the cheese, salt and peppers.

3. Line 3 (9-inch) pie plates with 3 of the pastries. Spoon the shrimp and crab mixture evenly into the 3 pastry-lined pie plates. Top with the remaining pastries, fluting the edges and cutting vents.

4. Bake in a 350-degree oven for 30 minutes or until light brown. Let stand for 15 minutes before serving. You may prepare, bake in advance and freeze for future use. Reheat at 325 degrees for 25 minutes or until heated through.