1 can (6 oz.) crab meat, rinsed, drained and cartilage removed
1/2 cup shredded carrot
1/2 cup finely shredded Monterey Jack cheese
2 tablespoons sliced green onion
1 teaspoon all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
In small mixing bowl, combine crab meat, carrot, cheese, onion, flour, nutmeg, salt and pepper.
Spoon one-fourth of mixture into each scallop shell.
Arrange shells on serving platter.
In 1-cup measure, beat half-and-half and egg.
Pour about 2 t