1 lb. cooked crabmeat
1 lb. med. cooked shrimp
1 lb. mushrooms
8 tbsp. butter, divided
Salt and pepper to taste
1/3 c. flour
1 (10 oz.) can chicken broth
1 1/2 c. light cream
Bread crumbs, buttered

Saute in 2 tablespoons of butter 1 lb. of sliced mushrooms for 5 minutes. In a separate pan melt 6 tablespoons butter, blend in 1/3 cup flour and add 1 (10 oz.) can chicken broth, 1 1/2 cups light cream and salt and pepper to taste. Cook until thickened.

In a 6 cup casserole dish arrange in alternate layers: mushrooms, crabmeat, cooked shrimp and sauce. Sprinkle with buttered crumbs. Refrigerate or freeze. To serve bring to room temperature and cook casserole in 350 degree oven for 30 minutes. Serve over white rice.