Savory seafood in scallop shells

Yield: 1 Servings

Measure Ingredient
2 cans (6 oz ea) crab meat or 2
\N 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
\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.


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