INGREDIENTS
2 1/2 lbs large shrimp, cooked and shelled
1 lb lump crab meat
1 cup dry white wine
1 small onion, sliced thinly
1 Tbsp minced parsley
1 tsp salt
1 lb fresh mushrooms
1 Tbsp dry mustard
1/4 cup butter
2 tsp lemon juice
4 Tbsp flour
1 cup light cream
1/3 cup grated Gruyere cheese
dash pepper
1 cup buttered soft bread crumbs
DIRECTIONS
Combine wine, onion, parsley, salt and shrimp. Sauté mushrooms in 2 Tbsp butter and add to shrimp mixture with lemon juice. Drain shrimp mixture and mushrooms to save the liquid. Measure liquid and add enough water to make 2 cups. Melt remaining butter and blend in flour. Add liquid and cream. Cook and stir over low heat until thickened and smooth. Add cheese, pepper and mustard. Stir in shrimp, mushrooms and crab meat. Heat to serving temperature. Turn into casserole, sprinkle with breadcrumbs and brown under broiler. Serves 8.