1/2 c. butter
1/2 c. flour
3 tsp. dry mustard
1/4 tsp. pepper
4 1/2 c. light cream
1/2 c. white wine
1 pkg. Pepperidge Farms Herb Croutons
3 lb. seafood - shrimp, crab, scallops; uncooked, fresh or frozen

Melt butter in saucepan. Stir in flour. Add cream, gradually. Cook over low heat until thickened. Add mustard, pepper and wine.

Place seafood in casserole. Pour sauce over seafood. Set aside approximately 1/2 cup croutons. Mix remaining croutons with seafood. Mix the 1/2 cup croutons with about 1 to 2 tablespoons melted butter and place on top of casserole. Bake at 350 degrees for 30 minutes, covered.