4oz.unsalted butter plus 2 additional tablespoons to cook with the mushrooms
1largeyellow oniondiced (about 1 to 1 1/2 cups)
2stalkscelerywashed and diced
1lb.large button mushroomscleaned and quartered
1/2cupall purpose flour
4cupsclam juiceWe used Better than Bouillon Clam Base, a clam paste you mix with water which is more affordable and tastes great
1 1/2lbs.large shrimppeeled and deveined (You can reduce to 1 pound if you want to save money)
1 1/2tsp.fresh ground black pepper
1/2cupminced flat leaf parsley
In a saute pan melt the butter over medium heat and add the diced onion and celery. Saute until translucent. Remove from pan and set aside.
In a saute pan melt the additional 2 Tbsp. of butter over medium heat and add the prepared mushrooms. If they release a lot of liquid, drain it from the pan and resume cooking until tender.
In a large saute pan bring the clam juice to a simmer. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon. Pour 3 cups of clam juice into a measuring cup and discard the rest.
In a large saute pan combine the cooked onions, celery and mushrooms. Add the flour and cook for 3 minutes. Add the clam juice in slowly, add the wine, then add the cream. Set aside.
Add the shredded crab meat to the bowl with the seafood, then add the frozen peas and minced parsley. Pour the sauce over the mixture and taste for seasoning, adding the salt and pepper at this point.
Pour into a buttered or sprayed 9″x 13″ baking dish. Bake at 375-f for one hour.
For the puff pastry:
Lay out the dough and using a knife or pizza cutter, cut into long 1″ strips. On a large baking sheet arrange the puff pastry into a lattice. Baking according to the directions on the box, taking care to watch it very closely so it doesn’t burn. Add to the top of the baked seafood dish.
Alternatively you could cut the puff pastry into rounds or squares in more of a single serving portion and top each serving with a piece of puff pastry when you are ready to serve.