1/4 c. butter
1/4 c. finely chopped onion
3 tbsp. flour
3/4 tsp. salt
1 tsp. bottled thick steak sauce
1/2 tsp. Worcestershire sauce
Dash Tabasco
1 c. light cream
1/3 c. milk
1/2 c. dry sherry
1 lb. sea scallops, quartered
2 cans (7 1/2 oz. size) king crabmeat

TOPPING:

1 tbsp. butter, melted
1/4 c. packaged, seasoned, dry bread crumbs

Preheat oven to 375 degrees. In 1/4 cup hot butter in medium saucepan, saute onion until golden, about 5 minutes. Remove from heat. Stir in flour, salt, steak sauce, Worcestershire, Tabasco, cream and milk. Bring to boiling, stirring; reduce heat, and simmer 1 minute. Remove from heat. Stir in sherry and scallops.

Drain crabmeat, removing any cartilage. Break crabmeat into large pieces. Add to scallop mixture. Turn into shallow, 1 1/2 quart casserole. Make topping: combine butter with crumbs. Sprinkle over top. Bake 25 to 30 minutes or until mixture is bubbly and heated through. Nice served with lemon buttered fresh asparagus. Makes 6 servings.