- 1½ teaspoons butter
- two tablespoons flour
- 1 cup milk (may use whole or skim)
- 1 teaspoon dry mustard
- ½ teaspoon Tabasco sauce
- two tablespoons white-colored wine
- ½ cup grated Havarti cheese
- ½ cup grated sharp Cheddar cheese
- 1 teaspoon grated onion
- ¼ cup chopped fresh parsley
- 1 pound cooked shrimp, peeled and deveined
- 1 pound fresh lump crabmeat
- 3 tablespoons bread crumbs
- Preheat oven to 350 levels. Grease 8 8-ounce ramekins (or 5-inch covering dishes).
- Inside a large heavy saucepan, melt butter over low heat. Gradually whisk in flour and continue whisking over low heat for several minutes. Whisk milk into flour mixture. Provide a sluggish boil and continue stirring until thick (doesn’t take very lengthy). Remove from heat and stir in dry mustard, Tabasco, wine, cheeses, onion and parsley. Fold in crabmeat and shrimp. Season to taste with pepper and salt.
- Divide sea food mixture equally in between each ramekin or covering sprinkle about 1 teaspoon bread crumbs on the top of every. Place ramekins on the cookie sheet and bake until bubbly and brown on the top, roughly 20 to 25 minutes.
Variation. Could be cooked inside a large greased casserole dish rather of person ramekins. Takes about five to ten minutes longer to prepare.
Make ahead. Dish could be prepared although not baked earlier within the day, covered and kept in the refrigerator. Provide 70 degrees before baking.