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1 lb. Haddock or Scallops, cut in small pieces
1 cup light cream or milk
1 can cream of Shrimp soup (Campbells)
1/4 cup sherry
3 Tbsp. flour
1 egg yolk
1 Tbsp. chopped pimento
1 can Crab Meat or fresh Crab Meat
1 can Shrimp or frozen Shrimp, thawed and cleaned
1/3 cup butter, melted

Cut Haddock or Scallops into small pieces and cook in 1 cup milk. Remove fish (saving milk) and mix with Crab Meat 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.

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