This is a great supper buffet dish for large groups, as the ingredients may easily be expanded. You may also use any seafood ingredient alone or in any combination. Fresh seafood is preferable. Crabmeat, shelled (lump or backfin) Oysters (selects are best) Scallops (monk, shark, or Mahi Mahi, lobster, or crawfish) Benne' seeds (sesame) French baguettes Unsalted butter Salt, coarsely ground black pepper (cayenne) Pepper or Cajun Fresh green pepper Fresh red pepper Fresh celery heart with leaves Fresh sweet onion Carnation canned milk, water

Crumble baguettes in a large bowl; add peppers, celery, and onion (all finely minced); cover with canned milk and water in equal amounts. Soak overnight or at least several hours prior to final preparation. Slice sticks of sweet butter into patties and add with seafoods (except for oysters) and seasonings to the baguette and milk mixture. Mix gently but thoroughly and pour into buttered casseroles (2-3 inches deep). Bake for about 30 minutes in 350 degree oven UNLESS you are using oysters as a part of your seafood selection. If using oysters, bake casserole 20 minutes, then remove from oven; toss in oysters and return to oven for 10 minutes. Mixture should cook long enough to be bubbly. When they are done, sprinkle tops of casseroles with benne' seeds thickly and place under broiler a few minutes until a crusty brown. You may also throw some benne' seeds into the beginning baguette and milk mixture, if you wish.

Proportions of ingredients for probably two casseroles:

1 pound each of 3 seafood selections.

2 long baguettes or several smaller ones (long is 3 large green pepper, red pepper, and onion)

Small bunch celery.

1 (5 1/4 ounce) jar of benne's.

3 sticks sweet, unsalted butter.

Salt and peppers to taste.