2 lb. seafood chunks supreme, any white fish fillet, or scallops
2 to 3 tbsp. lemon juice
2 tbsp. each butter and flour
1 pt. sour cream
10 to 12 oz. shredded mild white Cheddar cheese
Salt and pepper to taste
Dried celery flakes, optional
About 1/2 cup dry white wine

Cut into small chunks or slices, sprinkle with lemon juice and precook raw fish in covered skillet or microwave a couple minutes. Seafood chunks (imitation crabmeat) can be used as is.

In large skillet (Teflon works best) make a roux of melted butter and flour, well blended; add sour cream and continue to blend. Let simmer; add shredded cheese an stir until melted in.

Add seasoning, as you desire. Gradually add wine and continue to stir. Add prepared fish to cream sauce; mix well. Heat thoroughly, making sure fish is done, but tender, adding additional wine if needed to keep creamy.

Serve with cooked white rice.