Savory Seafood In Scallop Shells

Course : Seafoods
Serves: 5
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12 ounces crab meat or
2 cups cooked seafood
4 tablespoons butter
2 tablespoons flour
1/4 cup milk
2/3 cup heavy cream
1 tablespoon green peppers -- minced
1 tablespoon celery -- minced
1 teaspoon scraped onion
1/4 teaspoon angostura aromatic bitters -- (more, if desired)
1 teaspoon dry mustard
1 teaspoon catsup
1/2 teaspoon salt
1 dash pepper
1 Cup bread crumbs

Preparation / Directions:

1. Pick over crab meat; remove and discard cartilage. Set crab meat aside. 2. Melt 2 tablespoons butter in saucepan; blend in flour, stirring constantly. 3. Gradually add milk and cream; stir over medium heat to desired thickness. 4. Saute green pepper and celery in remaining butter; add to white sauce, along with onion, crab meat, Angostura and remaining seasonings. 5. Fill scallop shells with mixtures, sprinkle with bread crumbs and dot with additional butter. Run under broiler to brown.

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