50+ Friends Club Cookbook
Fish and Shellfish

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Scalloped Seafood Casserole

From the Kitchen of: Pat Zook

5	Tbsp.	Butter, divided
4	Tbsp.	Flour
2	c.	Milk
2	Tbsp.	chopped Fresh Parsley
1/2	tsp.	Worcestershire Sauce
dash		Pepper
dash		Paprika
2	Tbsp.	Sherry
2	c.	Imitation Crabmeat Pieces (about 1 pound)
1/4	c.	dry Bread Crumbs

• Preheat oven to 350 degrees. In a large skillet, melt 4 Tablespoons butter over med. heat; add flour and stir until smooth paste forms.
• Add milk; cook for a few minutes until thickened, stirring constantly.
• Mix in the worcestershire sauce, parsley, pepper, paprika and sherry.
• Place mixture in a well-greased 2 qt. casserole. Cover with imitation crabmeat pieces.
• Make sof buttered bread crumbs by melting the remaining 1 tablespoon butter and mixing with the bread crumbs.
• Sprinkle over crabmeat pieces.
• Bake 20 minutes until lightly golden.