Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Liquid Butter Buds or 1/2 c Skim milk
-fatfree chicken broth 1/2 c Sherry or cooking sherry
1/4 c Finely chopped onion 1 lb Sea scallops, quartered
3 ea Tb flour 2 cn (7 1/2oz) king crabmeat,
1/2 t Lite salt, optional -drained
1 t A1 sauce TOPPING
1/2 t Worcestershire sauce 2 ea Tb liquid Butter Buds
ds Tabasco 1/2 c Crushed SnackWell's fatfree
1 c Evaporated skim milk -wheat crackers

Preheat oven to 375F. Saute onion in Butter Buds until golden. Remove
from heat. Stir in flour, lite salt, A1, Worcestershire, Tabasco,
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 crabmeat; remove any cartilage. Break crabmeat into
large pieces. Add to scallop mixture, Turn into a shallow, 1 1/2-qt.
casserole dish that has been sprayed with a nonstick spray. Combine
Butter Buds and crushed crackers and sprinkle over top. Bake 25-30
minutes or until mixture is bubbly and heated through. Per serving:
172 cal., 1.4g fat (7%), 49mg chol., 0g fiber, 23g pro., 11g carb.,
822mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered
by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-25-95

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