| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Hot cooked rice |
| 1 |
|
Egg white |
| 1 |
tb |
Chives |
| 1 |
cn |
(6 1/2-oz) crabmeat; drained |
| 1 |
cn |
(4 1/2-oz) tiny shrimp; drained |
| 1/3 |
c |
Finely chopped onion |
| 1 |
|
Jar diced pimiento; drained |
| 1/2 |
c |
Shredded Mozzarella cheese |
| 3 |
|
Eggs |
| 1 |
|
Egg yolk |
| 1 1/4 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
|
Avocado; cut into 8 slices |
| 8 |
|
Cherry tomato halves |
INSTRUCTIONS
Heat oven to 350*. Mix rice, egg white, and chives with fork. Pour into
greased 9" pie plate. Spread rice mixture evenly with rubber spatula on
bottome and up side of pie plate (do not leave any holes). Cook uncovered 5
min. Sprinkle crabmeat, shrimp, onion, pimiento and cheese in rice crust.
Beat eggs, egg yolk, milk, salt and cayenne pepper with hand beater until
smooth. Pour over seafood mixture. Bake until knife 1" from edge comes out
clean, 25-30 min. Immediately run knife around edge. Let stand 10 min. Top
wedges with avocado and cherry tomatoes.
Posted to Bakery-Shoppe Digest V1 #443 by slea@hightowerservices.com (Shawn
Zehnder Lea) on Dec 8, 1997
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