INGREDIENTS
1 medium onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour
1 lb. crabmeat
4 cups water
1 lb. medium shrimp, peeled and deveined
½ lb. bay scallops
½ lb. flounder fillets
3 cups milk
1 cup shredded sharp cheddar cheese
1 TBSP. white vinegar
1 tsp. Worcestershire sauce
½ tsp. salt
Black pepper to taste
Hot red pepper sauce to taste
DIRECTIONS
Lightly grease a 13x9x2 inch baking dish; set aside.
In a large saucepan, saute the onion and the pepper in a ½ cup butter until tender.
Stir in ½ cup of the flour and cook over medium for 5 minutes, stirring frequently.
Add the crabmeat; mix well.
Press this mixture into the bottom of the prepared baking dish and set aside.
In a large dutch oven, bring the water to a boil.
Add the shrimp, scallops and flounder.
Simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid.
Set the seafood aside.
Preheat oven to 350 degrees.
In a large saucepan, melt the remaining ½ cup butter over low heat.
Stir in the remaining ½ cup flour.
Cook and stir constantly for 1 minute.
Gradually add the milk plus 1 cup reserved cooking liquid.
Raise heat and cook, stirring constantly, until mixture is thickened and bubbly.
Stir in the cheddar, vinegar, Worcestershire sauce, salt, pepper and hot sauce.
Spoon the seafood mixture over the crabmeat crust and sprinkle with the Parmesan cheese.
Bake for 30 minutes.
Serves 8.
