6 oz. can crabmeat
4 1/2 oz. can shrimp
2 tbsp. minced shallots
3 tbsp. butter
2 tbsp. dry vermouth
3 eggs
1 c. 2% milk
dash of hot sauce
9-inch pie shell, baked 8 to 10 minutes

Mix crab and shrimp (rinsed and shredded) together and set aside. Cook shallots in butter in small saucepan until soft, 5 minutes. Beat eggs with whisk; add milk, vermouth and hot sauce. Mix together. Add crab and shrimp and additional milk to make 3 cups. Pour into baked pie shell and bake at 375°F for 30 to 35 minutes or until knife in center comes out clean.

Makes 6 servings.