1 1/2 sticks butter
3/4 c. plus 1 tbsp. flour
3 c. half & half
1 1/2 tsp. salt
1/2 tsp. red pepper
2 c. grated sharp Cheddar cheese
3 tsp. onion juice
3/4 c. sherry
3/4 c. milk
1 lb. crab meat (claw or lump)
1 lb. shrimp, peeled, cleaned, and steamed in butter until pink
1 lb. scallops, steamed 2-3 minutes in own juice
2 (8 1/2 oz.) cans water chestnuts, sliced
2 (14 oz.) cans artichoke hearts
1 c. slivered almonds
Fresh Parmesan cheese, grated

Melt butter. Add flour to make roux. Add cream, salt, and red pepper and stir until thickened. Add cheese and let melt. Stir in onion juice and sherry. Line 2 buttered casseroles with crab, shrimp, scallops, water chestnuts, and artichokes. Pour cream sauce over seafood. Sprinkle with almonds and Parmesan. Serve over fettucini.