Seafood Imperial

• seasoning, mix (onion, celery, red/green/yellow bell pepper - diced, as much as you like, but go easy, too much will)
• 1 jar pimiento
• 1 lb shrimp (can use canned, frozen or fresh - peel fresh if using)
• 1 lb bay scallop (the small ones)
• 1 lb lump crabmeat
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• Tony Chachere's Seasoning, to taste
• half-and-half
• breadcrumbs
• parmesan cheese
• 1 egg
• fresh parsley

1. Saute seasoning mix in a little good olive oil until clear.
2. Add shrimp, saute 5 minutes; add scallops, saute 2 minutes.
3. Add mayo, mustard, and Tony's to taste; simmer about 5 minutes (may be a little liquid).
4. Beat egg; add a little liquid from pot to egg, stir well and add mixture to seafood.
5. Add about 1/4 cup Parmesan cheese and 1/3 cup half and half.
6. Mixture may be a little soupy; add just enough bread crumbs to tighten it up.
7. Add crabmeat and about 1/4 cup chopped fresh parsley; gently stir as to not break up crabmeat.
8. Serve in puff pastry shells baked according to package directions.

onion, pimiento, shrimp, bay scallop, lump crabmeat, mayonnaise, mustard, chachere, breadcrumbs, parmesan cheese, egg, parsley

Taken from www.food.com/recipe/seafood-imperial-31802 (may not work)