10 oz. pkg. frozen patty shells or 6 bakery patty shells

SEAFOOD:

1/4 c. butter
1 c. sliced, fresh mushrooms
1/4 c. sliced green onion
10 oz. pkg. frozen cocktail shrimp (1 1/2 inch) thawed and drained
6 oz. pkg. frozen crab, thawed and drained

SAUCE:

1/4 c. butter
1 1/2 c. Half and Half or whipping cream
1 tsp. dill weed
1/4 tsp. hot pepper sauce
1/3 c. flour
1/4 c. white wine or apple juice
3/4 tsp. salt

Have patty shells ready. In heavy 2 quart saucepan melt 1/4 cup butter. Add remaining seafood ingredients; stir to blend. Cook over medium heat, stirring occasionally, until seafood is tender (4 to 6 minutes). Pour seafood in small bowl; set aside.

In saucepan melt 1/4 cup butter. Add flour, stir to blend. Add remaining ingredients; stir to blend. Cook over medium heat, stirring constantly until mixture comes to a boil (4 to 6 minutes). Add seafood mixture; stir to blend. Cook over medium heat, stirring constantly until mixture comes to a boil (4 to 6 minutes). Add seafood mixture; stir to blend. Continue cooking over medium heat until seafood is heated through (4 or 5 minutes). To serve, pour 3/4 cups caramel seafood into each patty shell.

(Cooper)