CHESAPEAKE BAY SEAFOOD PIE

5 tablespoons butter, melted
5 tablespoons flour
4 cups bay scallops
4 cups medium shrimp, peeled
1/2 cup cooking sherry
2 cups clam juice
1 pint heavy cream
1/2 pound lump crab meat
1 pinch fresh basil
1 pinch thyme
1 bay leaf
salt and pepper (to taste)
2 cups mashed potatoes
fresh chopped parsley (garnish)
crab claws or shrimp (garnish)

Make a roux in sauce pan with melted butter and flour over low heat.

Poach shrimp and scallops in sherry until 3/4 done. Ladle out shrimp and scallops and cool.

Return liquor to boil, add clam juice and roux and stir till thickened.

Add cream and return to simmer. Remove from heat and add crab meat, basil, thyme, bay leaf, salt, and pepper.

Ladle into bowls, pipe mashed potatoes over top and brown under broiler.

Add parsley, shrimp or crab claws as garnish.

Servings: 4
From: The Pusser's Landing, Annapolis Marriott Waterfront, Annapolis, Maryland
Source: Chesapeake Bay Restaurant Guide and Recipe Book