2 (7 1/2 oz.) cans flaked crabmeat
2 (5 oz.) cans flaked lobster
2 (4 1/2 oz.) cans shrimp, drained
1/4 c. thinly sliced green onions
1 lb. sliced mushrooms
1 c. flour
1 tbsp. curry powder
1 1/2 tsp. salt
1/2 c. butter
1/2 tsp. dry mustard
1/4 tsp. each nutmeg and ginger
5 1/8 c. milk, scalded
1 c. dry white wine
1 green pepper, cut into julienne
1 (4 oz.) jar pimento, chopped
1/2 c. sour cream
1 c. grated Gruyere cheese

Combine seafoods. Saute onions and mushrooms in 1/4 cup butter, without browning, for 2 or 3 minutes; set aside. Melt remaining butter in a large, heavy pan; blend in flour and seasonings. Add milk gradually, stirring constantly. Cook until thick and smooth. Stir in the onions, mushrooms and remaining ingredients. Stir over moderate heat until well blended, add seafoods and heat thoroughly, but do not boil. Serve hot with rice or green noodles.