1 onion, chopped
1 green bell pepper, chopped
1 c. butter
1 c. all-purpose flour
1 lb. fresh crabmeat
4 c. water
1 lb. shrimp
1/2 lb. small scallops
1/2 lb. flounder fillets
3 c. milk
1 c. shredded sharp Cheddar cheese
1 Tbsp. distilled white vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
pinch black pepper
1 dash hot pepper sauce
1/2 c. grated Parmesan cheese
In a large skillet, saute the onion and pepper in 1/2 cup butter.
Cook until tender. Mix in 1/2 cup flour and cook over medium heat
for 10 minutes, stirring frequently. Stir in crabmeat, remove from
heat and set aside.
In large Dutch oven, bring water to a boil. Add shrimp, scallops and
flounder and simmer for 3 minutes. Drain, reserving one cup of juice
and set the seafood aside.
In a heavy saucepan, melt remaining 1/2 cup butter over low heat.
Stir in remaining 1/2 cup flour. Cook and stir constantly for one
minute. Gradually add milk plus one cup of reserved juice. Raise
heat to medium, cook, stirring constantly until mixture is thickened
and bubbly. Mix in Cheddar cheese, vinegar, Worcestershire sauce,
salt, pepper and hot sauce. Stir in cooked seafood.
Preheat oven to 350 degrees. Press crabmeat mixture into bottom of baking
dish. Spoon seafood mixture over the crabmeat crust and sprinkle
with Parmesan cheese. Bake for 30 minutes or until lightly browned.
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