Ingredients

Preparation

1 can (6 to 6 1/2 oz) crab meat drained
1 can (6 to 6 1/2 oz) water-packed tuna, drained
2 hard-cooked eggs, chopped
1 lrg apple, cored, unpared, coarsely chopped
4 tbsp butter or margarine
1/4 cup chopped green pepper
4 shallots or green onions, chopped
1 to 2 tbsp curry powder
1/4 cup half-and-half
1 tsp salt
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup soft bread crumbs
2 tbsp melted butter or margarine
           tomato wedges and watercress

2.  Melt butter in large skillet.  Add green pepper and shallots.  Sauté 2 min. over medium heat.  Stir in curry and flour until well blended.

3.  Slowly add half-and-half and cook, stirring, until mixture boils and thickens.  Season with salt and black pepper.  Pour sauce over crab meat mixture in bowl.  Fold to blend well.

4.  Turn into buttered shallow au gratin dish or into 4 individual dishes or 8 scallop shells.  Blend crumbs and melted butter.  Sprinkle over the top.

5.  Bake at 350 degrees for 25 to 30 minutes until crumbs are crisp and mixture is heated through.  Garnish with tomato wedges and watercress.