INGREDIENTS:
1 sheet refrigerated pie pastry (optional).
1 can (6 ounces) crab meat, drained, flaked and cartilage removed.
1 can (4 1/4 ounces) tiny shrimp, rinsed and drained.
1/2 cup chopped celery.
1/2 cup mayonnaise or light sour cream.
1/4 cup chopped green pepper.
2 tablespoons diced pimientos.
1 tablespoons lemon juice.
1 1/2 teaspoons chopped onion.
1/4 teaspoon seafood seasoning.
1/4 cup shredded cheddar cheese or low fat cheese.

DIRECTIONS:
If you don’t want a crust, lightely grease the custard cups and preheat oven to 375 degrees.
If you want a crust, on a lightly floured surface, roll out pastry to 1/8in. Cut out 2 - 7″ circles and discard scraps. Press pastry circles onto the bottom and up the sides of the 2 ungreased 10 oz. custard cups. Place on a baking sheet. Bake at 425 degree for 7-10 minutes or until golden brown. Reduce heat to 375 degrees. In a small bowl, combine the crab, shrimp, celery, mayo, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into the hot sheets or custard cups. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.

SERVES: 2