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Scallops And Crab Diable Recipe
|Frozen scallops||16 Ounce (1 Package, Defrosted)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||2 Cup (32 tbs)|
|Finely chopped pimiento||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dry mustard||1 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Frozen cooked crabmeat||8 Ounce (1 Package)|
|Hard-cooked eggs||4 , chopped|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
Serving size: Complete recipe
Calories 2150 Calories from Fat 1050
% Daily Value*
Total Fat 121 g185.7%
Saturated Fat 62.8 g314.1%
Trans Fat 0 g
Cholesterol 1578 mg
Sodium 5111.3 mg213%
Total Carbohydrates 94 g31.5%
Dietary Fiber 3.4 g13.5%
Sugars 35.8 g
Protein 169 g337.5%
Vitamin A 112.3% Vitamin C 178.6%
Calcium 108% Iron 53.8%
*Based on a 2000 Calorie diet
Remove and reserve.
Stir flour into butter and cook until bubbly.
Gradually stir in milk and cook and stir until mixture boils and is thickened.
Stir in pimiento and seasonings.
Remove any spines from crab.
Combine scallops, crabmeat and eggs in cream sauce.
Pour into buttered 1 1/2-quart casserole.
Mix breadcrumbs, with melted butter and sprinkle on seafood mixture in casserole.
Bake in a 450° F oven for 20 minutes.
This casserole can be prepared in advance, refrigerated and baked at serving time.