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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