7 oz. cooked shrimp
7 1/2 oz. cooked crabmeat
3 tbsp. dry sherry
6 tbsp. butter
2 tbsp. flour
3/4 c. milk
1 tbsp. chives, chopped
12 eggs
1 tsp. seasoned salt
1/8 tsp. pepper
4 drops red hot pepper sauce
Chives, chopped

In medium bowl, mix shrimp, crabmeat and sherry, set aside. Melt 2 tablespoons butter in medium saucepan. Remove from heat; stir in flour until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Reduce heat; simmer 1 minute. Stir in the chives and shrimp or crabmeat mixture. Set aside.

In large bowl, combine eggs, salt, pepper and red hot pepper sauce. Beat until well combined.

In large skillet, heat remaining 4 tablespoons butter until bubbly. Pour in egg mixture, cook over low heat. When bottom of egg begins to set, stir with a spatula until partially cooked. Stir in seafood mixture. Cook until eggs are done. Sprinkle with chopped chives.

Cannot be made ahead. Preparation time: 30 minutes. 6 servings. Cooking time: 20 minutes.