Scallops And Crab Diable Recipe
Ingredients
| Butter | 4 Tablespoon | |
| 1 package frozen scallops, defrosted | ||
| Flour | 1/3 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Pimiento | 1/4 Cup (16 tbs), finely chopped | |
| Worcestershire sauce | 2 Tablespoon | |
| 1 tablespoon Dijon-style mustard | ||
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Tabasco | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 1 package frozen cooked crabmeat | ||
| 4 hard-cooked eggs, chopped | ||
| 1/2 cup soft breadcrumbs | ||
| Melted butter | 2 Tablespoon | |
Directions
Heat 4 tablespoons butter in saucepan and cook scallops for several minutes.
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.
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.
Chef
