1/2 cup packed brown sugar
1/2 cup chopped onion
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/4 teaspoon prepared Dijon mustard
1/4 teaspoon sea salt
1 1/2 cups minced clams, drained
1 (10 ounce) package frozen chopped broccoli, thawed, left whole
1/8 cup butter
4 ounces crabmeat
4 ounces crabmeat
1 cup diced celery
1 cup chopped chopped onion
1 cup chopped green bell pepper
1 cup lower fat cream cheese, cut into 1 inch cubes
Microwave brown sugar in a large, heavy-duty sauce pan with a wooden spoon until sugar is completely melted. Add onion, lemon juice and horseradish (e.g., Worcestershire sauce) and stir together. Reduce heat to medium-low and add celery, broccoli, butter and crabmeat. Combine prepared horseradish, Dijon mustard and salt and whisk into sauce.
Blend 2 1/2 cups chopped clams, 1 cup chopped broccoli and 1 cup chopped onion into crab sauce mixture. Stir another 1/2 cup chopped clams and 1 cup chopped green bell pepper into crab sauce mixture. Stir into crab sauce mixture. Sprinkle over crab and shrimp and sprinkle with shell.
Return sauce to medium-low heat, stirring, until thickened. Let cool enough to handle. Shape the cream cheese into a 1 inch balls using a pastry blender or mixer. Place on top of crab.