2 lb. bay scallops
2 lb. crab flakes
2 sleeves Ritz
1 med. onion
3 sticks butter
4 oz. sherry
2 tbsp. fresh parsley
3 tbsp. lemon juice
1 tsp. seafood seasoning
1 tsp. garlic powder
1/2 tsp. celery salt
Fresh ground pepper

Rinse and drain scallops. Cut crab into 1 inch pieces. Crush Ritz. Chop onion. Mince parsley. Melt 1 1/2 sticks butter in large saute pan. Add onion and saute until soft. Remove from heat and add parsley, lemon juice and seasonings.

Add sherry, then Ritz and mix well. Combine 2 fish in bowl. Butter 10 x 15 inch casserole dish and add 1/2 fish. Put 1/2 stuffing on top. Mix VERY LIGHTLY. Repeat with remaining fish and stuffing. Melt remaining butter and pour on top. Bake at 375 degrees for 1/2 hour.