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1
Lightly grease one 13x9x2 inch baking dish.
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2
In a heavy skillet, saute/fry the onion and the pepper in 1/2 c. of the butter or possibly margarine.
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3
Cook till tender.
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4
Stir in 1/2 c. of the flour and cook over medium heat for 10 min, stirring frequently.
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5
Add in the crabmeat and stir well.
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6
Press this mix into the bottom of the prepared baking dish and set aside.
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7
In a large Dutch oven, bring the water to a boil.
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8
Add in the shrimp, scallops and flounder.
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9
Simmer for 3 min.
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10
Drain and reserve 1 c. of the cooking liquid and set the seafood aside.
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11
Preheat oven to 350 degrees F (175 degrees C).
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12
In a heavy saucepan, heat the remaining 1/2 c. butter over low heat.
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13
Stir in the remaining 1/2 c. flour.
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14
Cook and stir constantly for 1 minute.
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15
Gradually add in the lowfat milk plus the 1 c. reserved cooking liquid.
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16
Raise heat to medium and cook, stirring constantly, till the mix is thickened and bubbly.
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17
Stir in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and warm sauce.
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18
Add in the cooked seafood and stir gently.
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19
Spoon the seafood mix over the crabmeat crust and sprinkle with the Parmesan cheese.
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20
Bake in the preheated oven for 30 min or possibly till lightly browned.
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21
Serve immediately.
