2 tablespoons of butter or margarine, melted
2 tablespoons of all purpose flour
1 cup of milk
1 tablespoon of fine sherry
Salt to taste
2 tablespoons of finely chopped green onion
2 tablespoons of finely chopped fresh parsley
1/2 pound of Lump white crabmeat
1/4 pound of fresh shrimp, boiled
fresh chives, garnish
Lightly steamed asparagus
2 large, or 4 small pastry shells


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.



This recipe is from How To Cook Fish -


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