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