Ingredients

1/4 cup butter
1 cup chopped onion
1 cup minced celery
1 cup sliced fresh mushrooms
2 tablespoon all-purpose flour
1 1/2 teaspoon Creole seasoning
2 tablespoon dry sherry
1/2 cup grated Parmesan cheese
2 cup half-and-half
1 lb medium fresh shrimp, peeled and deveined
1 lb fresh bay scallops
1   (8-ounce) container lump crabmeat, picked free of shell
3 tablespoon butter, melted
Drop Buttermilk Biscuits, recipe follows

Drop Buttermilk Biscuits:
2 cups baking mix
1/2 cup yellow cornmeal
1/2 teaspoon garlic powder
1/2 cup shredded Cheddar
1 cup whole buttermilk

Directions

Preheat oven to 350 degrees F. Lightly grease 4 (2-cup) oven safe bowls. Place bowls on a jelly roll pan. 

In a large skillet, melt butter over medium heat. Add onion, celery, mushrooms and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour and cook 2 minutes, stirring constantly. Stir in Creole seasoning, sherry and cheese. Stir in half-and-half, and cook 5 minutes, or until thickened. Remove from heat and add shrimp, scallops and crab. Spoon into prepared dish. 

Spoon the Drop Buttermilk Biscuits evenly over each casserole. Bake for 20 minutes or until biscuits are golden. 

Drop Buttermilk Biscuits:

In a medium bowl, combine baking mix, cornmeal, garlic powder and cheese. Stir in buttermilk just until dry ingredients are moistened.