Collected from a magazine or newspaper from Mum's file... Unidentified sourcemore
c (about ¾ lb) coarsely chopped cooked lobster, crab or shrimp
T butter melted
T rice Flour
c half and half
c dry sherry (optional)
Toasted english muffins or hot cooked rice
arrange seafood evenly in four 4 1/2" individual foil pans, one 8 inch foil cake pan or 1-quart casserole. Drizzle evenly with melted butter. mix flour, rice flour, salt, paprika, cayenne and nutmeg in a small pan. gradually stir in half & half to make a smooth mixture. Heat to simmering, stirring until thickened. Blend in Sherry. Pour sauce over seafood. freeze quickly, then wrap well and store in freezer. (optional). To serve bake uncovered in a moderate oven (350 deg) until sauce is hot and bubbly, about 30 minutes for indvidual casseroles or about 1 hour for one large casserole. Stir gently to blend sauce and seafood. Serve over toasted english muffins or hot cooked rice. Sprinkle with chopped parsley.