2 cn (6 oz ea) crab meat or 2
c  Cooked seafood
4 tb Butter
2 tb Flour
1/4 c  Milk
2/3 c  Heavy cream
1 tb Minced green pepper
1 tb Minced celery
1 ts Scraped onion
1/4 ts Angostura aromatic bitters
1 ts Dry mustard
1 ts Catsup
1/2 ts Salt
Pepper & bread crumbs

Pick over crab meat & discard cartilage. Set crab aside. Melt 2 Tbls.
butter in saucepan; blend in flour, stirring constantly. Gradually
add milk & cream; stir over med heat to desired thickness. Saute
green peppers & celery in remaining butter; add to white sauce, along
with onion, crab meat, Angostura & remaining seasonings. Fill scallop
shells with mixture, sprinkle with bread crumbs & dot with additional
butter. Run under broiler to brown.