Deviled Crab and Scallop Casserole

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Butter/Margarine 1/4 Cup (4 tbs) (1/2 Stick)
Finely chopped onion 1/4 Cup (4 tbs)
All purpose flour
Salt 1/4 Teaspoon
Bottled steak sauce 1 Teaspoon (Thick Variety)
Worcestershire sauce 1/2 Teaspoon
Hot red pepper sauce 1 Dash
Light cream/Half and half 1 Cup (16 tbs)
Milk 1/3 Cup (5.33 tbs)
Dry sherry 1/2 Cup (8 tbs)
Sea scallops 1 Pound , quartered
Canned king crabmeat 15 Ounce (2 Cans, 7 1/2 Ounce Each)
For topping
Butter/Margarine 1 Tablespoon , melted
Seasoned dry bread crumbs 1/4 Cup (4 tbs) (Packaged)

Directions

GETTING READY

1 Preheat the oven to 375F.

MAKING

2 In a medium saucepan, heat1/4 cup butter.

3 Add in onion and saute until golden, for about 5 minutes.

4 Remove from the heat.

5 Stir in the flour, salt, steak sauce, Worcestershire, red-pepper sauce, cream and milk.

6 Bring to a boil, stirring constantly.

7 Lower the heat and simmer for 1 minute.

8 Remove from the heat.

9 Stir in the sherry and scallops.

10 Drain the crabmeat, removing any cartilage.

11 Break the crab-meat into large pieces.

12 Add to the scallop mixture.

13 Transfer into a 1 1/2-quart casserole.

14 Prepare the Topping, In a bowl, combine butter with crumbs.

15 Generously sprinkle over top.

16 Bake for 25 to 30 minutes or until mixture is bubbly and heated through.

SERVING

17 Serve with lemon-buttered fresh asparagus.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 399Calories from Fat 211

 % Daily Value*

Total Fat 24 g36.9%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 679 mg28.29%

Total Carbohydrates 14 g4.7%

Dietary Fiber %

Sugars 1 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet