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Recipes Fresh From The Farm

Seafood Pie with a Rice Crust

E. Marie

Serves 6-8

I love one pot meals ... and this one really fits the bill. Great by itself, or serve with a side of green beans, beets, cauliflower, broccoli, etc. And if you're so inclined, a great loaf of artisan bread from the market is just right with the fresh butter from the market, too!!!

  • 1-1/2 C. hot cooked rice
  • 1 T. fresh chives or parsley, chopped
  • 1 egg white
  • 1/2# of picked crabmeat
  • 1/2# small shrimp, peeled, rinsed & drained
  • 1/2 C onion, finely chopped
  • 1 red bell pepper, finely diced (for color)
  • 1/2 C mozzarella cheese, shredded
  • 3 eggs + 1 egg yolk
  • 1-1/4 C. milk (your choice of the grade)
  • 1/2 t. salt
  • 1/8 t. cayenne – or more to taste
  • sliced avocado & halved cherry tomatoes for garnish —- or just chopped parsley

Heat oven to 350 degrees. Grease a 9” pie plate. Beat rice, chives and egg white with fork. Spread rice mixture evenly on bottom and up side of pie plate, using rubber spatula – cover thoroughly! Bake uncovered for 5 minutes. Remove from oven.

Sprinkle crabmeat, shrimp, onion, red bell pepper and cheese in rice crust. Beat eggs, egg yolk, milk, salt & red pepper until smooth. Pour over seafood mixture. Bake about 45-50 minutes or until knife inserted near center comes out clean. Immediately run knife around edge to loosen crust. Let stand 10 minutes. Cut into wedges. Top each wedge with avocado slice and cherry tomato half … or garnish to suit yourself! Enjoy!