Deviled crab and scallops - butter busters^
8 servings
Ingredients
| Quantity | 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 |
| 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 |
| TOPPING | ||
| 2 | eaches | Tb liquid Butter Buds |
| ½ | cup | Crushed SnackWell's fatfree wheat crackers |
Directions
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