Time
prep 0:35
total 0:45
Ingredients
| 1 | 9-inch unbaked pie shell | | 1 | whole egg white | | 2 tbsp. | shallots, finely chopped | | 2 tbsp. | butter | | 1/2 lb. | lump crab meat | | 1/2 lb. | shrimp cooked | | 2 tbsp. | cognac | | 1/2 tsp. | tarragon, dried | | 2 cups | heavy cream | | 4 | whole eggs, beaten | | 1 tsp. | chives, chopped | | 4 drops | Tabasco sauce | | 1 dash | salt | | 1 dash | pepper |
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Instructions
Preheat oven to 450°F. Saute shallots in butter until clear. Soak tarragon in cognac for 20 minutes. Then pour into seafood mixture. Heat cream, blend in eggs, add chives, Tabasco, salt and pepper. Brush egg white into pie shell and bake for 5 minutes. Put seafood mixture into cream and egg mixture and stir. Pour seafood and cream mixture into pie shell. Bake for 15 minutes, then reduce heat to 350°F and bake about 10-15 more minutes.
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