Escalloped Seafood in Phyllo Crusts

Demonstrated by: Teddi Chong.
Holiday Open House - December 1, 1999.

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Ingredients:

Escalloped Seafood in Phyllo Crusts

  • 1 lb phyllo (filo) dough
  • 1 lb butter or margarine, melted
  • 1 1/2 lb mahimahi, cut into 1/2-inch cubes
  • 1 1/2 lb shrimp, shelled and cleaned
  • 1/2 lb imitation crab, cut into 1/2-inch pieces
  • 1/2 lb scallops, sliced into thin rounds
  • 2 green onions, minced
  • 1 small onion, grated
  • 2 to 3 cups mayonnaise
  • 1 can (6 oz) sliced mushrooms, drained
  • Salt and pepper to taste
  • Paprika

Directions:

Preheat electric oven to 350°F. Using 4 sheets of phyllo at a time, brush each sheet with butter. Stack sheets together; cut into 3 lengthwise strips and then into 4 crosswise strips. Repeat until all sheets are used. Place each layered square over the bottom of a small (6 oz) custard cup. Place cups, bottom side up, on a baking sheet; bake for 15 minutes or until golden brown. Remove crusts while still warm. Reduce oven temperature to 325°F. Grease a 13 x 9 x 2-inch baking dish. Combine remaining ingredients, except paprika. Place in prepared dish. Bake for 30 minutes. To serve, stack 2 or 3 phyllo crusts together; spoon seafood mixture into crusts and sprinkle with paprika. Makes 15 to 20 servings.

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