Mixed Seafood Casserole

2 quarts water

2 tbsp salt

1 lb medium-sized shrimp, shelled and deveined

1 lb scallops

1 lb fillet of sole

¾ cup butter or margarine

3 tbsp flour

3 14 1/2 –oz cans evaporated milk

2 tbsp sherry

1 tbsp Worcestershire sauce

1 tbsp capers

2 tbsp grated parmesan cheese

1 ½ tsp salt

1 tsp paprika

½ lb crab meat flaked

¼ cup grated Parmesan cheese

½ cup fine dry bread crumbs

Heat water and salt to boiling in large pan; add shrimp & scallops and cook 2 minutes. Add fillet of sole and cook 3 minutes longer. Drain. Flake scallops and sole. Melt butter in pan and blend in flour. Gradually add the evaporated milk. Cook over low heat, stirring constantly, until thickened. Add the sherry, Worcestershire, capers and 2 tbsp of Parmesan cheese, the salt and the paprika. Fold in shrimp, scallops, sole and crab meat. Pour into a 3 quart casserole. Mix together the ¼ cup Parmesan cheese and bread crumbs; sprinkle over casserole. Heat oven to 300. Bake 40 minutes. Serves 8 to 10.