Yield: 1 Servings
|2 cans||(6 oz ea) crab meat or 2|
|\N cup||Cooked seafood|
|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|
|\N \N||Pepper & bread crumbs|
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.