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Scallops And Crab Diable

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  Butter 4 Tablespoon
  Frozen scallops 16 Ounce (1 Package, Defrosted)
  Flour 1⁄3 Cup (5.33 tbs)
  Milk 2 Cup (32 tbs)
  Finely chopped pimiento 1⁄4 Cup (4 tbs)
  Worcestershire sauce 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Tabasco 1⁄2 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Frozen cooked crabmeat 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.

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Scallops And Crab Diable Recipe