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This is a Paula Deen recipe but I have modified it a bit. I also use immitation crabmeat instead of the real thing-saves money and I like the texture better. My husband LOVES this!!


  • 1 stick butter
  • 1/2 cup flour
  • 1/2 cup whole milk
  • 1/2 cup dry white wine
  • juice of 1 lemon
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound small or medium shrimp, peeled and deveined
  • 1 pound crabmeat
  • 1/2 cup plain breadcrumbs
  • 1/2 cup parmesean cheese


  • 1. Melt the butter in a heavy-bottomed saucepan over very low heat.
  • When the butter is completely melted, stir in the flour with a wooden spoon.
  • Cook for about 1 minute over low heat, stirring constantly.
  • Slowly add the milk.
  • Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
  • Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
  • Switch to the wooden spoon and keep stirring the sauce until it is completely smooth and thickkened.
  • Remove from heat.
  • 2. Bring 2 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan and add the shrimp.
  • When the water returns to a boil, cook the shrimp for 1 minute.
  • Drain immediately.
  • Roughly chop the shrimp and put in a large mixing bowl.
  • Add the crabmeat and, with your hands, toss gently to mix.
  • 3. Pour the sauce over the seafood.
  • With a large spoon, gently combine, taking care not to break apart the crabmeat.
  • 4. Spray a 11-by-7 caserole dish with vegetable oil cooking spray.
  • Pour the mixture into the pan.
  • Place the cheese and breadcrumb mixture on top, completely covering the seafood mixture.
  • Bake at 350 for 25-30 minutes until bubbly.

Categories: Main Dish  Shellfish 

Author Credit: Paula Deen

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