Nutritional Info

Nutrition Facts

Serving Size 1 (67g)

Calories 269
Calories from Fat 132 (49%)
Amount Per Serving %DIV
Total Fat 14.7g 23%
Saturated Fat 6g 30%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 20.2mg 7%
Sodium 512.6mg 22%
Potassium 79.5mg 2%
Total Carbohydrate 24.5g 8%
Dietary Fiber 0.9g 4%
Sugars 13.8g
Protein 8.4g 17%

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Recipe Description
Here the two most popular shellfish are combined in a savory custard accented with dill. Serve with Apricot and Blueberry Flan for a special occasion.
Prep time
15 min
Cook time
45 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Cup(c)  grated monterey jack cheese
4 Ounce(oz)  crabmeat, flaked
4 Ounce(oz)  small cooked shrimp
1   9-inch pie shell, partially baked
1 Dash(ds)  freshly ground pepper
1/4 Teaspoon(t)  salt
1 Tablespoon(T)  chopped parsley
1/4 Teaspoon(t)  dried dill weed
1 Cup(c)  half-and-half
3   large eggs
1/4 Cup(c)  diced red bell pepper
1/4 Cup(c)  diced celery
1/4 Cup(c)  finely chopped yellow onion
1 Tablespoon(T)  butter


Preheat oven to 350°F. In a medium skillet over medium heat, melt butter. Add onion, celery, and bell pepper and saute until tender, about 5 minutes.

In a medium bowl, whisk together eggs, half-and-half, dill, parsley, salt, and pepper to taste. Spoon vegetable mixture over bottom of pie shell. Top with shrimp and crab. Pour egg mixture over all. Sprinkle with cheese. Bake until set and top is golden brown, 45 to 50 minutes. Let stand for 10 minutes. Cut into wedges and serve.

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