"Those who forget the pasta are condemned to reheat it."--Unknown

Fisherman's Catch Recipe

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This recipe for Fisherman's Catch, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Corvelli Meyers
Added: Saturday, January 6, 2007


1 lb. scallops
1 lb. shrimp, cooked, peeled and deveined
1 lb backfin crabmeat
1/4 lb butter
8 Tbsp. flour
Salt and fresh ground pepper to taste
3 cups milk
2 Tbsp. chopped fresh parsley
3 Tbsp. Worcestershire sauce
6 Tbsp. lemon juice
1 cup bread crumbs

Preheat oven to 350บ
Place scallops in colander and pour 1 teakettle of boiling water over them. Drain.
Mix scallops, shrimp and crabmeat and set aside.
Melt butter over low heat, adding flour, salt and pepper. Add milk slowly, whisking rapidly to prevent lumps. Stir in remaining ingredients except breadcrumbs.

Pour sauce over seafood; mix gently but well. Pour mixture into buttered 3 quart flat-type casserole. Top with breadcrumbs.

Bake at 350 degrees for 30-40 minutes or unti hot and bubbly.

Serve over long grain rice.

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Personal Notes:
Personal Notes:
This is excellent. I made it one time while visiting friends in Virginia Beach, Va. ... this recipe IS from Tidewater : )




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