3/4 c. flour
3/4 c. butter, melted
3 c. half and half or milk
1 1/2 tsp. salt
1/2 tsp. red pepper
2 c. sharp Cheddar cheese, grated
3 tsp. onion juice
1/2 c. sherry
2/3 c. water (use juice from artichokes)
1 lb. crabmeat
1 lb. cooked and peeled shrimp
1 lb. scallops, steamed 2-3 min.
2 (8 1/2 oz.) cans water chestnuts, drained
2 (14 oz.) cans artichoke hearts, halved and drained
1 c. slivered almonds
Parmesan cheese, grated

Melt butter, add flour. Stir over low heat 3 minutes. Add half and half (or milk), salt and red pepper. Stir constantly until thickened. Add Cheddar cheese and stir until cheese melts. Add onion juice, sherry and water (artichoke juice). Mix well.

Line 2 (6x12 inch) buttered baking dishes with crabmeat, shrimp, scallops, water chestnuts and artichoke hearts. Pour cream sauce over. Sprinkle with almonds and generous portion Parmesan cheese. Bake 30 minutes at 325 degrees. Serves 16-18.