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Restaurants & Bars

seasonings

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Restaurants & Bars 1

seasonings

Phil | Aug 21, 2001 05:27 PM

For years I enjoyed casseroles of lobster, crab, scallops, shrimp and fish in assorted combinations at any number of restaurants from Provincetown to Camden and beyond. They were usually in a white sauce, heavy with butter and white wine, and were normally covered with a savory crumb topping. I last had this in Marblehead about 10 years ago.

I'm looking for that topping!

It was buttery, somewhat crispy/crunchy, spiced with paprika or pepper. It was the perfect foil for the richly sauced seafood underneath. I can't find it anywhere. Is it familiar to any of you? I need Guidance!

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