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Scallops And Crab Diable

Fondue.Chef's picture
  Butter 4 Tablespoon
  Frozen scallops/1 pound fresh scallops 12 Ounce, Defrosted (1 Package)
  Flour 1⁄2 Cup (8 tbs)
  Milk 2 Cup (32 tbs)
  Finely chopped pimiento 1⁄4 Cup (4 tbs)
  Worcestershire sauce 2 Tablespoon
  Dijon style mustard 1 Tablespoon
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Tabasco 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Frozen cooked crabmeat/1 can, 1 1/2 ounces king crab 8 Ounce (1 Package)
  Hard cooked eggs 4 , chopped
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon

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.
Add 15 minutes to cooking time.

Recipe Summary

Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2131 Calories from Fat 1028

% Daily Value*

Total Fat 120 g184.5%

Saturated Fat 62.7 g313.3%

Trans Fat 0 g

Cholesterol 1540.6 mg513.5%

Sodium 5233.2 mg218.1%

Total Carbohydrates 106 g35.5%

Dietary Fiber 3.4 g13.5%

Sugars 35.9 g

Protein 151 g301.4%

Vitamin A 111.1% Vitamin C 172.9%

Calcium 105.6% Iron 57.3%

*Based on a 2000 Calorie diet

Scallops And Crab Diable Recipe