1 lb. shrimp, boiled
1 lb. lump crabmeat
3 tbsp. butter
2 tsp. sherry
3 oz. sharp American cheese
3 c. med. white sauce
Salt & pepper
1/2 c. cracker crumbs, crushed
1/2 c. Romano cheese
1 tbsp. paprika

Saute shrimp and crabmeat in butter. Add sherry, American cheese and hot white sauce. Season with salt and pepper. Cook thoroughly; put into casserole. Sprinkle top with cracker crumbs, Romano cheese and paprika. Dot with butter and put in 350 degree oven until golden brown. Serves 4-6

WHITE SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. scalded milk or cream
Salt & pepper to taste

Melt butter in a saucepan; gradually stir in flour. Stir roux over low heat for about 5 minutes. It should not take color. Stir in scalded milk slowly and continue to cook, stirring until smooth and thick. Season to taste. Yields 1 cup.

For a thin white sauce: Use 1 tablespoon butter and 1 tablespoon flour. (1 cup).

For a thick white sauce: Use 3 tablespoons butter and 3 tablespoons flour. (1 cup).

For a rich white sauce: Add 2 egg yolks, beaten and then warmed by addition of a little of the white sauce. The rich sauce should not be allowed to boil after egg yolks are added. (1 1/2 cups).