Recipe by : unknown

Ingredients :
1 1/2 lbs.shrimp
1/2 - 1 lb. scallops
2-3 lobster tails
1 lb. king crab meat
1 lb. lump crabmeat
1 lg. can chicken

SAUCE:
4 T. butter
3/4 C. sherry wine
1/3 C. flour
2 C. milk
1 C. sour cream
1/8 t. white pepper
1 t. salt
1/8 t. rosemary

Instructions :
Melt butter in 1 1/2 quart sauce pan. Add flour. Remove from heat and mix thoroughly. Add milk slowly, stirring constantly. Return to heat and continue stirring until sauce is thickened. Add sour cream, sherry and seasonings. STIR. Cut seafood in bite size pieces and put in casserole dish. A 2 quart dish is needed. Pour sauce over seafood. May be covered and refrigerated until ready to bake. Before baking melt 2 tablespoons of butter, remove from heat. Stir 1 cup of bread crumbs and 1/2 cup grated cheese together. Spread over top of casserole. BAKE: 20 - 30 minutes at 350 degrees. If it has been refrigerated, add 10-15 minutes extra baking time. The 12oz. can of chicken is optional.

Submitted_by : Dorothy E. Sprague
City : Westminster
State : Maryland
Country : U.S.

md049901

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