• 1/2 lb. Saltines
• 1/2 lb. Ritz
• 1/4 lb. Parmesan cheese, grated
• 1 tsp. paprika
• 1/3 cup clarified butter
• 1/4 cup sherry or other cooking wine
• 1/4 cup scallions, chopped
• salt and pepper to taste

1. In a food processor, blend crackers until crumbed. Add salt, pepper, parmesan cheese and paprika and pulse. Add wine and butter and pulse until combined. Add scallions and pulse once more. Mixture should be moist, but not wet.

This is the absolute best crumb toppiing/breading for any type of seafood. I use it for coating fish filets, scallops, shrimp, squid before baking or pan frying and also for topping seafood casseroles.