1 can (6 to 6 1/2 oz.) crab meat, drained
1 can (6 to 6 1/2 oz.) water packed tuna, drained
2 hard cooked eggs, chopped
1 lg. apple, cored, unpared, coarsely chopped
4 tbsp. butter
1/4 c. chopped green pepper
4 green onions, chopped
1 to 2 tbsp. curry powder
1/4 c. all-purpose flour
2 c. half and half
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 c. soft bread crumbs
2 tbsp. melted butter
Tomato wedges and watercress

In large mixing bowl, fold together crab meat, tuna, eggs and apple. Melt butter in large skillet. Add green pepper and onions. Saute 2 minutes over medium heat. Stir in curry and flour until well blended. Slowly add half and half and cook, stirring, until mixture boils and thickens. Season with salt and black pepper. Pour over crab meat mixture in bowl. Fold to blend well. Turn into buttered shallow au gratin dish or into 4 individual dishes or scallop shells.

Blend crumbs and melted butter. Sprinkle over the top. Bake at 350 for 25 to 30 minutes until crumbs are crisp and mixture is heated through. Garnish with tomato wedges and watercress.