| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine; melted |
| 2 |
tb |
All purpose flour |
| 1 |
c |
Milk; (low fat is fine) |
| 1 |
tb |
Fine sherry |
|
|
Salt to taste |
| 2 |
tb |
Finely chopped green onion |
| 2 |
tb |
Finely chopped fresh parsley |
| 1/2 |
lb |
Lump white crabmeat; up to 3/4, up to |
| 1/4 |
lb |
Fresh shrimp; boiled and peeled |
|
|
Fresh chives; garnish |
|
|
Lightly steamed asparagus spears; for serving |
INSTRUCTIONS
Stir the flour into the melted butter or margarine in a heavy gauge
saucepan over medium heat to form a thick paste. Gradually whisk in
the milk, and continue cooking and whisking until thick and creamy.
Whisk in the sherry and season with salt. Remove from heat and fold
in the green onion, parsley, crabmeat and shrimp. Arrange pastry
shells on dinner plates, fill and garnish plate with lightly steamed
asparagus spears. Recipe yields 2 servings.
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