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Crab, Shrimp, and Lobster Tart

Updated on March 19, 2011

Crab, Shrimp and Lobster Tart

This is a fun dish, that tastes great, but is easy to do. Our family loves seafood of all kinds, but when you can combine 3 different shellfish into one meal, that is even better. It has some depth to it anyway because of the crab, shrimp and lobster, but the white wine adds even more. Don't worry about it having any alcoholic taste though, as it cooks off, and leaves behind some great flavor.

You will want to preheat your oven to 450 degrees. This meal can be so versatile, as you can choose which shellfish you want to have in it.  If you don't have all three kinds, just use two, or one, or any amount that you like.  You only need a half pound no matter what you choose.  This dish serves 6 people.


One refrigerated, unbaked pie crust round (or you can use your own pie crust recipe for even better results)

One half pound of any combination of Crab Shrimp, or Lobster

One quarter cup heavy cream or whipping cream

Two tablespoons of mayonnaise

One tablespoon of fresh squeezed lemon juice

One tablespoon of white wine

One Tablespoon of fresh, chopped parsley (I prefer the flat leaf parsley for my cooking but curled is fine too)

One large egg yolk

One half teaspoon of old bay seasoning

One quarter teaspoon of coarse sea salt

One quarter teaspoon of ground black peppercorns



First, let pie crust rest on the counter, while still in package.  Then, unfold the crust and press it into a nine inch tart pan, the kind with a removable bottom.  Trim off the excess dough.  Line the tart with foil, and put in pie weights to keep it from wanting to bubble or rise up during initial baking process.  Bake that for 8 minutes at 450 degrees.  Remove the weights and foil, and put back in to bake for 8 more minutes or until it is golden brown. 

While that is baking, begin to prepare your seafood if you have not already.  Cut crab, shrimp or lobster into one half inch chunks.  In a medium bowl, mix in the cream and the remaining ingredients with a wire whisk.   Stir in seafood.

Make sure to reduce the temperature now to 375 degrees.  Pour the seafood mixture into the tart shell.  Bake this for 20 to 25 minutes or until it is set.  Take out of oven, and let it rest a bit, but serve warm. 

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    • oceansnsunsets profile imageAUTHOR


      8 years ago from The Midwest, USA

      Hi Dolores, I agree, there are so many and I wish I could see them all. Thank you for stopping by and for your comment

    • Dolores Monet profile image

      Dolores Monet 

      8 years ago from East Coast, United States

      ocean - so many beautiful places to be. I'd love to see the Great Plains out there.

    • oceansnsunsets profile imageAUTHOR


      8 years ago from The Midwest, USA

      Hi Dolores, I also love seafood, and thank you so much for stopping by and your comment. We moved to the Midwest for my husbands job, and I love it here too. I just really also love the ocean and the coastlines.

    • Dolores Monet profile image

      Dolores Monet 

      8 years ago from East Coast, United States

      oceansunsets - with a name like yours, and that fabulous recipe, how is it that you are from the midwest? I am salivating. I love seafood.

    • oceansnsunsets profile imageAUTHOR


      8 years ago from The Midwest, USA

      Hi Habee, Thanks so much for stopping by, and your comment. Yes, I believe its legal, but if not, don't tell on me ok? haha.

    • habee profile image

      Holle Abee 

      8 years ago from Georgia

      OMG! Is this even legal?? Great job, Sunny!

    • oceansnsunsets profile imageAUTHOR


      8 years ago from The Midwest, USA

      Thanks Phoenix

    • PhoenixV profile image


      8 years ago from USA

      That shrimp looks great yum


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