Baked Seafood Imperial From Sherry Dalton Recipe

• 1/4 c. Butter
• 1/4 c. Flour
• 2 c. Lowfat milk
• 1 tsp Salt Pepper
• 1 x Egg
• 1 dsh Cayenne pepper
• 1 c. Bread crumbs, soft
• 3/4 lb Shellfish
• 1 tsp Parsley
• 2 tsp Onion, chopped Bread crumbs, buttered Paprika

1. Shellfish can be mix of scallops and crabmeat.
2. Heat butter; blend in flour.
3. Add in lowfat milk gradually, stir in salt, pepper and cayenne pepper.
4. Cook over low heat, stirring constantly, till thickened; add in egg and cook 1 minute longer.
5. BE CAREFUL NOT TO BOIL Or possibly EGG WILL CURDLE.
6. Remove from heat; add in soft bread crumbs, shellfish, parsely and onion.
7. Mix well; pour into well-greased square casserole.
8. top with buttered bread crumbs; sprinkle with paprika.
9. Bake @ 400 about 20 min or possibly bubbly.
10. Serves 3 to 4.

butter, flour, milk, salt pepper, egg, cayenne pepper, bread crumbs, shellfish, parsley, onion

Taken from cookeatshare.com/recipes/baked-seafood-imperial-from-sherry-dalton-75639 (may not work)