JULIE’S BAKED SCROD

4 8-ounce cod filets

1 cup raw shrimp, salad size

1 cup imitation crab meat, pulled apart loosely, not chopped or cut (see note)

4 sleeves Ritz Crackers, coarsely crushed

1/2 cup clam juice

1 cup butter, melted

2 tablespoons lemon juice

1/4 cup scallions, finely chopped

1/2 cup Clos Bu Bois (or any good quality Chardonnay)

2 tablespoons granulated garlic

1 tablespoon black pepper, finely ground

1/2 tablespoon salt, or to taste

4 lemon wedges

4 shrimp, clean and peeled

Equipment: 4 individual casserole or baking dishes

Preheat oven to 350 degrees.

In each of the four baking dishes, place one of the cod filets and pour approximately 2 tablespoons of wine in each dish with the cod. Set aside.

In a large bowl, coarsely crush the Ritz crackers. Add the butter, lemon juice, and clam juice to the crushed Ritz and toss together lightly. To it add the lobster, salad shrimp, scallions, garlic, pepper and salt to taste and toss lightly.

Top the cod in their dishes with equal amounts of this mixture. Do not pack it down on the cod, and make sure that the topping is evenly spread. Add a raw peeled shrimp on top of the cod and cook for approximately 35-40 minutes.

Serves four. Note: Chef uses a product called Lobster Sensation Imitation Crab with Lobster Meat, but any one will do.