Savory seafood in scallop shells
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (6 oz ea) crab meat or 2 |
| cup | Cooked seafood | |
| 4 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¼ | cup | Milk |
| ⅔ | cup | Heavy cream |
| 1 | tablespoon | Minced green pepper |
| 1 | tablespoon | Minced celery |
| 1 | teaspoon | Scraped onion |
| ¼ | teaspoon | Angostura aromatic bitters |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Catsup |
| ½ | teaspoon | Salt |
| Pepper & bread crumbs | ||
Directions
Pick over crab meat & discard cartilage. Set crab aside. Melt 2 Tbls.
butter in saucepan; blend in flour, stirring constantly. Gradually add milk & cream; stir over med heat to desired thickness. Saute' green peppers & celery in remaining butter; add to white sauce, along with onion, crab meat, Angostura & remaining seasonings. Fill scallop shells with mixture, sprinkle with bread crumbs & dot with additional butter. Run under broiler to brown.
File
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