- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 cup butter, divided
- 1 cup all-purpose flour, divided
- 1 pound fresh crabmeat
- 4 cups water
- 1 pound fresh shrimp, peeled and deveined
- 1/2 pound small scallops
- 1/2 pound flounder fillets
- 3 cups milk
- 1 cup shredded sharp Cheddar cheese
- 1 tablespoon distilled white vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1 dash hot pepper sauce
- 1/2 cup grated Parmesan cheese
- In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. 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 the remaining 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 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, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
- Preheat oven to 350 degrees F (175 degrees C). 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.