Recipes

Melt butter over low heat. Stir in flour and cook for 1 minute over the low heat, stirring constantly.

Slowly add milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.

Add wine, lemon juice, salt, black pepper and cayenne; whisk again. Keep stirring with a wooden spoon until it is completely smooth and thickened, about the consistency of mayonnaise (although mine always seems thicker). Remove from the heat.

Bring 2 cups water and 1/2 tsp. salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook shrimp for 1 minute. Drain immediately.

Roughly chop shrimp and put in a large bowl. Add crab meat and toss gently to mix. Pour sauce over seafood and gently combine, taking care not to break apart the crab meat.

Spray an 8-inch oven-proof dish with cooking spray and pour mixture into the pan.

Sprinkle top with grated cheese, completely covering the seafood mixture.

Bake in a preheated 350 degree F oven, uncovered, for about 25 minutes, or until bubbly.