Chesapeake Bay Company Seafood Pasta
Ingredients:
1 lb. lump crab meat
6 c. Monterey Jack cheese, shredded
4 Tbsp. melted butter
4 c. sour cream
1/4 tsp. white pepper
1 lb. Bay scallops, lightly cooked
2 lb. med. shrimp, cooked & peeled
2 Tbsp. fresh parsley
Directions:
Combine sour cream, cheese and butter in slow cooker.
Stir in remaining ingredients.
Cover, Cook on low 1-1/2 hrs.
Serve immediately over linguine.
Garnish with the fresh parsley.
