1 1/2 pounds crabmeat
1 1/2 pounds oysters
1 1/2 pounds crabapple
4 pounds scallops
1 pound fresh mushrooms, rinsed and chopped
1 1/2 teaspoons white sugar
1/2 teaspoon ground black pepper
2 pounds veal cutlets
To Marinate: Place crabmeat and oysters in a small plastic bag or plastic container. Place oysters in bag. Cover and refrigerate overnight.
For the Marinade: Place crabmeat and oysters in small plastic bags or plastic containers. Place crab aprons in plastic bags or plastic containers. Mix together crab mixture with butter sauce or margarine, oysters mixture and sugar. Mix in garlic powder, salt and parsley. Store in refrigerator.