Ingredients:
1 onions, chopped
1 red bell peppers, chopped
1/2 cup olive oil
1/2 cup butter
1 cup all-purpose flour, divided
1 lb fresh crabmeat
4 cups water
1 lb shrimp
1/2 lb small scallops
1/2 lb cod fish fillets
1 (4 ounce) cans button mushrooms, drained
3/4 cup milk
1/4 chicken broth
1 1/2 cups shredded sharp cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated parmesan cheese
fresh parsley
1/8 cup sherry wine
Directions:
In a heavy skillet, saute the onion and the pepper in 1/2 cup of olive oil.
Cook until tender.
Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently.
Stir in crabmeat, remove from heat, and set aside.
In a large Dutch oven, bring the water to a boil.
Add the shrimp, scallops and flounder, and simmer for 3 minutes.
Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
In a heavy saucepan, melt 1/2 cup butter over low heat.
Stir in remaining 1/2 cup flour.
Cook and stir constantly for 1 minute.
Gradually add the milk and chicken broth plus the 1 cup reserved cooking liquid.
Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly.
Mix in the shredded Cheddar cheese, Sherry, Worcestershire sauce, salt, pepper and hot sauce.
Stir in cooked seafood, mushrooms and parsley.
Preheat oven to 350 degrees F.
Lightly grease one 9×13 inch baking dish.
Press crabmeat mixture into the bottom of the prepared pan.
Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
Bake in the preheated oven for 30 minutes or until lightly browned.
Serve immediately.
Servings: 8-10
Time preparation: 35 min.
Time total: 65 min.