1 1/2 lbs. Sea Legs
4 tbsp. butter
3 tbsp. flour
3/4 tsp. dry mustard
6 slices soft white bread (such as Wonder) with crust removed
1 pt. heavy cream
1/4 tsp. paprika
4 tbsp. sherry
Dash salt

In saucepan melt butter. Stir in flour and add half of the cream. Stir with a whisk under low heat until thick. Add mustard, paprika and salt. Remove from heat. Cut Sea Legs into bite-size pieces and cube bread. Mix Sea Legs and bread into sauce; add remainder of cream and sherry; mix.

In large fry pan melt 2 tablespoons of butter and add 1/2 to 1 sleeve of crushed Ritz crackers. Lightly brown cracker over low heat. Place seafood mixture into oven-proof casserole dish and sprinkle crackers on top. Bake at 325 degrees for 20 minutes. Great served over white rice.