Impossible Seafood Pie

Another entry in the Bisquick “impossible pie” family, this one packed with seafood. Crabmeat, tuna, sharp American cheese, cream cheese, green onions, and pimentos get layered in a greased pie plate. A quick batter of Bisquick, milk, eggs, salt, and nutmeg gets blended until smooth and poured over the top. During baking, the batter migrates to the bottom and forms a soft, self-made crust.

The two cheeses play different roles. Sharp American melts into pockets of tangy flavor throughout the filling. Cream cheese adds richness and creates a smoother, more custard-like texture in the batter as it bakes.

The dash of nutmeg is subtle but smart. It rounds out the eggy custard without making the pie taste like dessert. You’ll know it’s done when a knife inserted halfway between the center and edge comes out clean. Let it cool five minutes before cutting so the filling sets and holds its shape when sliced.

Kitchen Tips

• Drain the crabmeat and tuna thoroughly and pick through the crab for any cartilage or shell fragments
• Blend the batter in a blender for 15 seconds for the smoothest result; a hand beater works but takes about a minute
• Canned crab or shrimp can substitute for frozen; just drain and rinse well
• This reheats nicely in the oven or microwave the next day

Variations

• Use all shrimp or all crab instead of the crab-tuna combination
• Swap American cheese for Swiss or Gruyere for a more refined flavor
• Add a handful of fresh dill or Old Bay seasoning to the batter for extra seafood character