Seafood Imperial

This recipe came from my father-in-law - he's a wonderful cook, and this recipe is no exception!

• Ready In: 1 hr
• Yields: 28 pieces

Ingredients

•  seasoning, mix (onion, celery, red/green/yellow bell pepper - diced, as much as you like, but go easy, too much will)
• 1  jar pimiento
• 1  lb shrimp (can use canned, frozen or fresh - peel fresh if using)
• 1  lb bay scallop (the small ones)
• 1  lb lump crabmeat
• 1⁄2 cup mayonnaise
• 1  tablespoon Dijon mustard
•  Tony Chachere's Seasoning, to taste
•  half-and-half
•  breadcrumbs
•  parmesan cheese
• 1  egg
•  fresh parsley

Directions

1. Saute seasoning mix in a little good olive oil until clear.
2. Add shrimp, saute 5 minutes; add scallops, saute 2 minutes.
3. Add mayo, mustard, and Tony's to taste; simmer about 5 minutes (may be a little liquid).
4. Beat egg; add a little liquid from pot to egg, stir well and add mixture to seafood.
5. Add about 1/4 cup Parmesan cheese and 1/3 cup half and half.
6. Mixture may be a little soupy; add just enough bread crumbs to tighten it up.
7. Add crabmeat and about 1/4 cup chopped fresh parsley; gently stir as to not break up crabmeat.
8. Serve in puff pastry shells baked according to package directions.