4 oz. can sm. shrimp
1/2 lb. mock crabmeat
1/2 can cream of chicken soup
3-4 tbsp. sherry
1 1/2 oz. sharp Cheddar cheese, grated
1/2 c. crushed Brownberry seasoned croutons

Saute shrimp and crabmeat in 1 tablespoon butter; add sherry, cheese and soup. Season to taste with salt and pepper. Put mixture into greased shallow casserole or individual ramekins. Sprinkle crumbs on top. Bake at 350 degrees until golden brown. Serve with cooked rice. 2 servings.