Isobel’s Seafood Supreme


1 can lobster
1 can shrimp
1 can crab
1 can chicken
1/2 lb fresh or frozen scallops
1/2 cup margarine
1/2 cup flour
1/4 tsp dried mustard
1/2 tsp salt
2 cups milk
1 cup sour cream
1/2 cup sherry, white wine or apple juice

2 tsp margarine or butter
1 cup bread crumbs
1/2 cup grated cheese


Into a large bowl place all canned fish.
Remove any cartilage and break into pieces.
In a medium saucepan, place scallops covered water.
Boil 5 minutes and drain.
Cut cooked scallops in half and add to bowl.
Set aside.
In small saucepan melt butter.
Stir in flour, mustard and salt.
Add milk and cook stirring until mixture boils.
Add sour cream and sherry.
Pour over fish mixture and stir slightly to combine.
Pour mixture into a 2 1/2 quart casserole dish.

For topping:
Melt butter in saucepan.
Remove from heat.
Stir in breadcrumbs to coat.
Add cheese stirring lightly.
Spread over top of casserole.

Bake 350 F 20-30 minutes until hot and bubbly.
Serve over rice or noodles or in pastry shells.

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