1 med onion, chopped
1 green pepper, chopped
1 cup butter, divided
1 cup flour, divided
1 lb lump crabmeat
4 cups water
1 lb med raw shrimp, peeled
1/2 lb scallops
1/2 lb flounder fillets, cut into bite size pieces
3 cups hot milk
4 oz sharp Cheddar cheese, grated
1 Tbs vinegar
1 tsp worcestershire sauce
1/2 tsp salt
dash of pepper
dash of hot pepper sauce
1/2 cup grated Parmesan cheese

Saute onion and green pepper in 1/2 cup butter until tender. Stir in 1/2 cup flour; cook over medium heat for 10 minutes, stirring often. Add crabmeat, stir well. Press mixture into bottom of greased 9x13 baking pan; set aside. Place water in large pan and bring to a boil. Add shrimp, scallops and flounder. Cook for 3 minutes. Drain, reserving 1 cup cooking liquid. Set seafood aside. Melt remaining 1/2 cup butter in heavy saucepan over low heat. Add remaining 1/2 cup flour and stir until smooth. Cook and stir for 1 minute. Gradually add milk and reserved cooking liquid. Cook over medium heat, stirring constantly, until mixture has thickened. Stir in cheddar cheese, vinegar, worcestershire sauce, salt, pepper and hot pepper sauce. Add seafood and stir gently to coat. Spoon seafood mixture over crabmeat mixture. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes, or until lightly browned and bubbly.
Makes 8 servings.

TUNA STEAKS (Sept 12)

4 fresh tuna steaks (3/4 inch thick)
1 small onion, chopped
1/4 lb mushrooms, chopped
6 Tbs boiling water
3 Tbs butter
3 Tbs flour
2 cups milk

Wash fish and pat dry with a paper towel. Place steaks in greased baking dish. Cook onion and mushrooms for 3 minutes in boiling water; add butter, stir in flour and mix. Add milk, heat to boiling, stirring constantly; season to taste with salt and pepper and pour over tuna. Sprinkle with paprika. Bake at 350 degrees for 30 to 35 minutes or until fish is tender and flakes easily with a fork.

Spicy Shrimp Scampi (Sept 19)

1 lb large shrimp, peeled and deveined
3 Tbs butter
3 Tbs olive oil
3 cloves garlic, minced
1/2 tsp pepper
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 tsp dried oregano
juice of 1 lemon
1/2 cup parmesan cheese
5 Tbs Italian bread crumbs
1/4 cup parsley, minced
salt to taste
1 lb of cooked fettucini or linguine

Melt butter with the olive oil in a saute' pan. When the mixture is hot, add the garlic, pepper, red pepper flakes, oregano, and cayenne pepper making sure to stir well. When garlic looks cooked but not brown (about 3 minutes), add the shrimp. Toss the shrimp in the pan, coating them with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs, and Parmesan. Toss to coat completely. The shrimp should now be bright pink and cooked through. Place the pan under the broiler until cheese looks melted (1-2 minutes). Taste and adjust seasoning if necessary. Serve over the cooked pasta, with additional Parmesan sprinkled over the top.

Scallops in Garlic Sauce (Sept 26)

1 lb scallops
1 cup sliced mushrooms
3 garlic cloves, minced
1/2 cup chicken broth
1/2 cup chopped tomatoes
1/4 cup chopped green onions
1 tsp Italian herb seasoning
2 tsp dried celery flakes
1 Tbs cornstarch
2 Tbs balsamic vinegar
1 Tbs chopped fresh parsley

Simmer mushrooms and garlic in the chicken broth for three minutes. Add scallops, tomatoes, green onions, celery flakes, Italian seasoning. Cook 5 minutes. Dissolve cornstarch in vinegar. Add to scallops. Heat and stir until scallops are cooked through and the sauce is thick. Garnish with parsley.