1 can (10 1/2 oz.) cream of shrimp soup
2/3 c. half & half
2 egg yolks, beaten
1/3 c. dry white wine
2 tsp. lemon juice
1 lb. frozen precooked shrimp
6 oz. frozen crabmeat, thawed, flaked & cartilage removed
1 c. (8 oz.) grated American cheese
6-8 patty shells (or toast cups)
Paprika

1. Mix together soup, cream and egg yolks in a 2 quart casserole. Microwave on high (100%) for 8-10 minutes or until hot and bubbly. Stir occasionally.

2. Stir in wine, lemon juice, shrimp, crabmeat and cheese. Microwave on medium-high (70%) for 6-8 minutes or until heated through. Stir occasionally. Allow to stand 5 minutes before serving.

3. Serve in toast cups or patty shells and sprinkle with paprika. Recipe yield: 6-8 servings.