Category: Casserole

1 Stick butter or margarine

2 cup Half & half

1/4 tsp White pepper

2 Chicken bouillon cubes, crushed

5 oz Sea Scallops

5 oz Peeled and deveined shrimp

5 oz Flounder fillets

3 tbsp Grated Parmesan cheese

1 1/2 cup Flour

1/4 cup White wine

2 dash Worcestershire sauce

5 oz Lump crab meat

Water

To make roux, melt the butter and stir in flour and cook just until well blended. In a saucepan add the half & half, wine, pepper, worcestershire sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring to a boil. Stir in slowly the roux and continue stirring over low heat until well blended and sauce thickens. Remove from heat and set aside. Cut flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2 minutes. Drain; place all seafood in buttered casserole dish, cover with the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven for 10 minutes or until Parmesan cheese is melted and casserole mixture appears bubbly. Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998