6 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
White pepper
1 c. milk
4 tbsp. dry white wine
2 tsp. Dijon mustard
3 tbsp. finely chopped shallots
1 c. (8 oz.) crabmeat, shrimp, or scallops
3 tbsp. snipped fresh dill or 1 1/2 tsp. dried dill
Fresh pasta or toast points
Paprika

Heat 2 tablespoons of the butter in a saucepan. Add the flour and cook, stirring, for 2 minutes. Stir in salt and pepper and milk. Cook, stirring, until mixture thickens and is smooth. Stir in the wine and mustard. Set aside.

Heat remaining butter and saute the shallots until lightly browned. Add the seafood and saute another 4-5 minutes. Fold seafood into the sauce, and add dill. Stir well. Sprinkle with paprika and serve over cooked pasta or toast points. Serves 4.