Deviled crab and scallops - butter busters^

Yield: 8 servings

Measure Ingredient
¼ cup Liquid Butter Buds or fatfree chicken broth
¼ cup Finely chopped onion
3 eaches Tb flour
½ teaspoon Lite salt, optional
1 teaspoon A1 sauce
½ teaspoon Worcestershire sauce
\N dash Tabasco
1 cup Evaporated skim milk
½ cup Skim milk
½ cup Sherry or cooking sherry
1 pounds Sea scallops, quartered
2 cans (7 1/2oz) king crabmeat, drained
\N \N TOPPING
2 eaches Tb liquid Butter Buds
½ cup Crushed SnackWell's fatfree wheat crackers

Preheat oven to 375F. Saute onion in Butter Buds until golden. Remove from heat. Stir in flour, lite salt, A1, Worcestershire, Tabasco, evaporated skim milk and skim milk. Bring to a boil, stirring. Reduce heat and simmer 1 minute. Remove from heat. Stir in sherry and scallops. Drain crabmeat; remove any cartilage. Break crabmeat into large pieces. Add to scallop mixture, Turn into a shallow, 1½-qt.

casserole dish that has been sprayed with a nonstick spray. Combine Butter Buds and crushed crackers and sprinkle over top. Bake 25-30 minutes or until mixture is bubbly and heated through. Per serving: 172 cal., 1.4g fat (7%), 49mg chol., 0g fiber, 23g pro., 11g carb., 822mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-25-95

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