• 2 tb Butter or margarine; melted
  • 1/4 lb Fresh shrimp; boiled and peeled
  • 2 tb All purpose flour
  • Fresh chives; garnish
  • 1 c Milk; (low fat is fine)
  • Lightly steamed asparagus spears; for serving
  • 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;


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.