Seafood Crepe Pie
Source: The Cotton Country Collection - The Junior Charity League of Monroe, Louisiana

Prepare 8 to 10, eight inch crepes or buy prepared crepes.

Filling:
4 c. prepared seafood: crab, lobster, shrimp or a combination
1/2 stick butter
1 clove garlic, pressed
1/2 c. green onions, minced
1/2 c. water chestnuts, minced
1/4 c. Madiera
1 tsp. salt
1/8 tsp. cayenne
1/2 tsp. dry mustard
1/4 tsp. nutmeg
1/2 c. parsley, minced

Sauce:
4 Tbl. butter
4 Tbl. flour
2 c. fish stock or clam juice
1/2 c. milk

1 c. grated Gruyere or mild swiss cheese
1 c. heavy cream
1/2 tsp. salt
1/2 tsp Lawry's seasoning salt
Pinch of garlic powder
Cayenne to taste
1/4 tsp. saffron
1 Tbl. lemon juice
1 Tbl. Vermouth
1 Tbl. Madiera
1 c. remaining seafood
1 Tbl. minced chives

Filling:
Melt butter, saute garlic and onions until soft, but not browned. Add water chestnuts and 3 c. seafood. Cook for 2 minutes. Add wine and seasonings and toss over moderate heat until liquid almost evaporates. Stir in parsley and set aside.

Sauce:
Melt butter for sauce, stir in flour until smooth and gradually add stock. Stir over low heat until thick and smooth. Add milk, cheese, cream, salt, cayenne and garlic powder. Dissolve saffron in Vermouth and add with lemon juice and Madiera. Carefully stir in 1 c. reamaing seafood and chives. Check for seasoning.

Pie:
Stir 1/2 c. sauce into filling. In a buttered 9 inch pie plate, layer crepes and filling, beginning and ending with crepes. Wrap and store overnight or freeze. Store remaining sauce. If frozen, let thaw 1 hour before baking. Pour 1 c. sauce over pie and bake 30 minutes in a 350 degree F. oven or 1 hour if pie has been frozen. Cut in pie shaped wedges and pass remaing sauce.