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Escalloped Seafood in Phyllo Crusts

Demonstrated by: Teddi Chong.
Holiday Open House - December 1, 1999.

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Ingredients:

Escalloped Seafood in Phyllo Crusts

  • 1 lb phyllo (filo) dough
  • 1 lb butter or margarine, melted
  • 1 1/2 lb mahimahi, cut into 1/2-inch cubes
  • 1 1/2 lb shrimp, shelled and cleaned
  • 1/2 lb imitation crab, cut into 1/2-inch pieces
  • 1/2 lb scallops, sliced into thin rounds
  • 2 green onions, minced
  • 1 small onion, grated
  • 2 to 3 cups mayonnaise
  • 1 can (6 oz) sliced mushrooms, drained
  • Salt and pepper to taste
  • Paprika

Directions:

  1. Preheat electric oven to 350°F.
  2. Using 4 sheets of phyllo at a time, brush each sheet with butter.
  3. Stack sheets together; cut into 3 lengthwise strips and then into 4 crosswise strips.
  4. Repeat until all sheets are used.
  5. Place each layered square over the bottom of a small (6 oz) custard cup.
  6. Place cups, bottom side up, on a baking sheet; bake for 15 minutes or until golden brown.
  7. Remove crusts while still warm.
  8. Reduce oven temperature to 325°F.
  9. Grease a 13 x 9 x 2-inch baking dish.
  10. Combine remaining ingredients, except paprika.
  11. Place in prepared dish.
  12. Bake for 30 minutes.
  13. To serve, stack 2 or 3 phyllo crusts together; spoon seafood mixture into crusts and sprinkle with paprika.

Makes 15 to 20 servings.

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