1 lb. haddock or scallops, cut in sm. pieces
1 c. light cream or milk
1 can cream of shrimp soup (Campbells)
1/4 c. sherry
3 tbsp. flour
1 egg yolk
1 tbsp. chopped pimento
1 can crabmeat or fresh crabmeat
1 can shrimp or frozen shrimp, thawed and cleaned
1/3 c. butter, melted

Cut haddock or scallops into small pieces and cook in 1 cup milk. Remove fish (saving milk) and mix with crabmeat and shrimp.

Combine milk, soup, sherry, flour, egg yolk and pimento. Mix the liquid mixture with the fish and place in a casserole. Cover with bread crumbs and drizzle melted butter on top. Bake in a 350 oven for 1/2 hour.