• 1 Onion, Chopped

  • 1 Cup Butter, Divided

  • 1 Cup All-Purpose Flour, Divided

  • 1 Pound Fresh Crabmeat

  • 4 Cups Water

  • 2 Pound Fresh Shrimp, Peeled And Deveined

  • 1 Pound Small Scallops

  • 1/2 Pound Flounder Fillets

  • 3 Cups Half n Half

  • 1 Cup Shredded Manchego Cheese

  • 1/2 Cup Shredded Gruyere Cheese

  • 1 Tablespoon Distilled White Vinegar

  • 2 Teaspoon Worcestershire Sauce

  • 1 Teaspoon Kosher Salt

  • 1/2 Teaspoon Ground Black Pepper

  • 3 Dashes Hot Pepper Sauce

  • 1 Cup Grated Parmesan Cheese

  • 2 Cup Prepared Long Grain White Rice


  1. 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.

  2. 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.

  3. 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 half n’ half, 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 cheeses, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood and rice. Fold until combined.

  4. Preheat oven to 350 degrees F. Lightly grease one 9×13 inch baking dish.

  5. Spread the rice and seafood onto the bottom of the pan. Top with crabmeat and Parmesan Cheese

  6. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

  7. Serve with Spring Salad with lemon vinaigrette and sauteed green beans.

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