Golden Seafood Tart

Golden Seafood Tart

Servings 16

4 ounces cooked shrimp chopped (2/3 cup)
1/2 cup broccoli chopped
1/4 cup celery chopped
2 tablespoons onions finely chopped
1 clove garlic pressed
4 ounces Monterey Jack cheese shredded (1 cup)
1/4 cup mayonnaise
1 teaspoon Dijon style mustard
dash ground black pepper
1 (15-ounce) package refrigerated pie crust (2 crusts)
1 egg lightly beaten

1. Preheat oven to 450 degrees F. Using Pampered Chef Food Chopper, chop shrimp, broccoli, celery and onion; place in Pampered Chef Small Batter Bowl. Press garlic over shrimp mixture using Pampered Chef Garlic Press. Shred cheese using Pampered Chef Rotary Grater. Add cheese, mayonnaise, mustard and black pepper to Batter Bowl; mix well. Place one pie crust on Pampered Chef Medium Round Stone with Handles. Spread shrimp mixture over crust to within 1 inch of edge. Brush edge with egg using Pampered Chef Chef's Silicone Basting Brush. Top with remaining crust; pinch edges together. Turn sealed edge up and flute. Using Pampered Chef V-Shaped Cutter, cut slits in top crust. Brush with remaining egg. Bake 20-25 minutes or until deep golden brown. Cut into wedges using Pampered Chef Slice 'N Serve.

Seafood Pastry Rounds

Seafood Pastry Rounds

Servings 20

1/4 cup finely diced celery CRAB FILLING
1 lemon CRAB FILLING
6 ounces imitation crab meat finely chopped (about 1 cup) CRAB FILLING
4 ounces light chive & onion cream cheese spread CRAB FILLING
1/4 cup light mayonnaise CRAB FILLING
1/2 teaspoon Tabasco hot pepper sauce (optional) CRAB FILLING
2 tablespoons butter or margarine melted CRUMB TOPPING
1 clove garlic pressed CRUMB TOPPING
1 tablespoon chopped fresh parsley CRUMB TOPPING
1/3 cup unseasoned dry bread crumbs CRUMB TOPPING
1 (8-ounce) package Pillsbury Refrigerated Reduced-Fat Crescent Dinner Rolls

1. Preheat oven to 375 degrees F. For crab filling, finely dice celery using Pampered Chef Utility Knife. Zest lemon to measure 2 teaspoons zest using Pampered Chef Lemon Zester/Scorer. Juice lemon to measure 2 teaspoons juice. Chop crabmeat using Pampered Chef Food Chopper. In Pampered Chef Classic Batter Bowl, whisk together cream cheese, mayonnaise and hot pepper sauce, if desired, using Pampered Chef Stainless Steel Whisk. Stir in celery, lemon zest, juice and crabmeat using Pampered Chef Small Mix 'N Scraper.

2. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in small bowl; microwave on HIGH 20-30 seconds or until butter is melted. Chop parsley using Pampered Chef Pizza Cutter. Stir parsley and bread crumbs into butter mixture.

3. Remove crescent dough from package; do not unroll. Thinly slice dough into 20 rounds. Arrange evenly on Pampered Chef Large Round Stone; flatten lightly using Pampered Chef Baker's Roller. Top each dough round with one slightly mounded scoop of crab filling; flatten lightly. Spoon crumb topping evenly over crab filling. Bake 22-24 minutes or until edges are light golden brown. Remove from oven; serve warm using Pampered Chef Mini-Serving Spatula.

Garden Seafood Pizza

Garden Seafood Pizza

Servings 10

1 (8-ounce) package refrigerated crescent roll
1 1/2 cups firmly packed fresh spinach leaves stemmed and coarsely chopped
1 (8-ounce) package cream cheese softened
1 green onions with tops sliced
1/2 teaspoon dill weed
1/8 teaspoon ground black pepper
1 teaspoon lemon zest divided
1/2 teaspoon lemon juice
4 ounces flake- or leg-style imitation crabmeat coarsely chopped
1/4 cup pitted ripe olives coarsely chopped

1. Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. On Pampered Chef Medium Round Stone with Handles, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured Pampered Chef Baker's Roller, roll out dough into 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven. Cool completely. Using Pampered Chef Food Chopper, chop spinach in 3 batches. In Pampered Chef Small Batter Bowl, combine cream cheese, 1 cup of the spinach, green onion, dill weed, pepper, 1/2 teaspoon of the lemon zest and lemon juice; mix well. Spread cream cheese mixture evenly onto crust. Using Food Chopper, coarsely chop crabmeat and olives. Top pizza with remaining spinach, crabmeat, olives and remaining 1/2 teaspoon lemon zest. Cut pizza using Pampered Chef Pizza Cutter; serve with Pampered Chef Mini-Serving Spatula.

Dilly Seafood Quiche

Dilly Seafood Quiche

Servings 8

1/2 (15-ounce) package refrigerated pie crust (1 crust)
4 eggs
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon hot pepper sauce
6 ounces flake- or leg-style imitation crabmeat coarsely chopped (about 1 cup)
1 cup (4 ounces) shredded Monterey Jack cheese
1 ounce (1/4 cup) fresh parmesan cheese grated
1 green onions with tops thinly sliced

1. Preheat oven to 375 degrees F. Place crust in Pampered Chef Stoneware 9" Pie Plate. Bake 15 minutes; remove from oven. In Pampered Chef Small Batter Bowl, whisk eggs, half-and-half, salt, dill weed and hot pepper sauce with Pampered Chef Stainless Whisk until well blended. Using Pampered Chef Food Chopper, chop crabmeat. Using Pampered Chef Rotary Grater, grate Parmesan cheese. Add crabmeat, cheeses and green onion to egg mixture; mix well. Pour into prepared crust. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes