2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 pound crab or 2 pounds scallops for 8 people
8 tablespoons butter
2 tablespoons flour
1 teaspoons prepared mustard (dried)
¼ cup milk
1 cup whipping cream
Salt and pepper
Fresh parsley saltine crackers
Lemon wedges
Lemon juice and Worcestershire sauce to crab
Basic cream sauce
Melt 6 tablespoons butter blend in flour and mustard until smooth. Then add milk and cream. Cook on low heat until thick. Then add fish and parsley. Put into shells, crush saltines in baggie. Put 2 tablespoon butter and melt saltine crackers. Then sprinkle on top of fish. Bake at 400 for 15 minutes add fresh parsley and lemon wedges.