Savory Seafood Soufflé

Crust
1 cup grated parmesan cheese
1 cup breadcrumbs
1/2 cup melted butter

Filling
2 Tbs. olive oil
2 tsp. Cajun seasoning
1 tsp Old Bay seasoning
1 cup chopped onions
2 cloves minced fresh garlic
1/2 cup red bell pepper
1/2 cup yellow bell
1 1/2 pounds peeled, deveined, uncooked shrimp, coarsely chopped
1 pound lump crabmeat
2 – 8 oz. pkgs cream cheese softened
1 – 8 oz pkg Mascarpone cheese
5 eggs
1/2 cup flour
1 green onion chopped

Preparing vegetables
Preheat oven to 350°F. Heat olive oil in large skillet add onions, garlic, and bell peppers with 1 tsp. Cajun seasoning sauté until soft. Season shrimp with 1 tsp. Old Bay and add to vegetables, cook until pink. Remove from heat.

Preparing crust
Melt butter in microwave-safe bowl, mix in parmesan cheese and breadcrumbs and press into 9x13 inch Pyrex baking dish. Set aside.

Preparing filling
Mix cream cheese and mascarpone in mixer until smooth. Add eggs one at a time. Do not overmix. Add flour and the other tsp. of seasoning mix until flour is incorporated. Gently fold in shrimp mixture, crabmeat and chopped green onions.

Baking
Place mixture in crust and bake 50-60 minutes, or until firm and top is golden. Cut into squares or slices. Can be served as appetizer or main course.