Seafood supreme

Yield: 6 Servings

Measure Ingredient
5 ounces Canned lobster; drained
4 ounces Canned shrimp; drained
5 ounces Canned crab; drained
6½ ounce Canned chicken; drained
½ pounds Scallops; fresh or frozen
½ cup Butter or margarine
½ cup All-purpose flour
¼ teaspoon Dry mustard
½ teaspoon Salt
2 cups Milk
1 cup Sour cream
½ cup Sherry or white wine; (or apple juice)
2 tablespoons Butter or margarine for topping
1 cup Dry bread crumbs
½ cup Grated medium chedder cheese

1. Put lobster, shrimp, crab and chicken into large bowl. Break up into bite size pieces, removing cartilage.

2. Cover scallops with water in medium saucepan. Boil 5 minutes. Drain. Cut in half and add to bowl. Set aside.

3. In same saucepan, melt butter. Stir in flour, mustard and salt. Add milk. Cook, stirring, until mixture boils.

4. Add sour cream and sherr or wine. Pour over contents in bowl. Stir lightly to combine. Pour into 2½ quart casserole.

5. Melt butter in saucepan. Remove from heat. Stir in crumbs to coat. Add cheese. Stir lightly. Spread over top of casserole.

6. Bake a t 350F oven for 20 to 30 minutes until hot and bubbly.

Posted to recipelu-digest Volume 01 Number 505 by RecipeLu <recipelu@...> on Jan 12, 1998

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