Scallops And Crab Diable
|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|
|Dry mustard||1 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.