1 pkg. imitation crab chunks chopped roughly
1 bag salad shrimp, thawed roughly chopped
1 large bag tortilla chips
4 cups shredded Monterey jack or pepper jack cheese

ROUX:

4 tbsp. (1/2 stick) butter
4 tbsp. all-purpose flour
1 tsp. lobster base (Minors)
2 cups cold milk (I use 2%)

SERVE TOPPED WITH:

shredded lettuce
chopped onion
diced tomato
dairy sour cream
salsa (your choice)

Preheat oven to 350°F.

In pan over medium heat melt butter, add flour gradually stirring with wire whisk. Add lobster base to roux, cook over low heat for 5 minutes. Slowly add milk to roux stirring constantly, cook for an additional 5 minutes. Remove from heat and allow to cool.

In 9x13-inch pan place a layer of chips, Place a layer of the roux over chips (use sparingly), cover with shrimp and crab, sprinkle with grated cheese.

Bake at 350°F for 15 minutes or until cheese melts.

Serve with diced vegetables, dairy sour cream and salsa.

Submitted by: R. Oswald