From Paulette Vickery's Recipe Collection

BB: DEVILED CRAB AND SCALLOPS

fish, main dish

1/4 cup liquid butter buds
1/4 cup chopped onion
3 tablespoon flour
1/2 teaspoon light salt
1 teaspoon a-1 sauce
1/2 teaspoon worcestershire sauce
1/8 teaspoon tobasco sauce
1 cup evaporated skim milk
1/2 cup skim milk
1/2 cup sherry
1 lb sea scallops, quartered
2 can crab meat, 7 1/2oz each
1 each topping, containing:
2 tablespoon liquid butter buds
1/2 cup nonfat sweet cracker crumbs

Preheat oven to 375 degrees. In a medium sauce pan saute onion until golden brown in 1/4 cup liquid butter buds. Remove from heat. Stir in flour, light salt, A-1 sauce, worcestershire, tobasco sauce, evaporated skim milk, and skim milk. Bring to a boil, stirring. Reduce heat and simmer 1 minute. Remove from heat. Stir in sherry and scallops. Drain crab and remove any cartilidge. Break crab meat into large pieces and add to scallop mixture. Turn into a shallow 1 1/2 quart casserole dish which has been sprayed with pam. To make topping, combine liquid butter buds with cracker crumbs. Sprinkle crumb mixture over top of dish. Bake 25-30 minutes, or until mixture is bubbley and heated through. Per serving: fat 1.4 G, cholesterol 49 MG, fiber 0 G, calorries 172, 7 percent from fat, protein 23 G, carbohydrate 11 G, sodium 822 MG.

Yield: 8 servings





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