SEAFOOD THERMIDOR

INGREDIENTS:

• 2 Tbsp margarine
• 2 Tbsp plain flour
• 1/4 cup cream
• 1 chicken bouillon cube
• 1/2 tsp salt
• 1/4 tsp paprika
• 1 dash cayenne
• 1 tsp parsley flakes
• 1 cup Gulf crab meat
• 1 cup bread crumbs
• 1 cup Gulf shrimp, boiled and peeled
• 1 cup sliced mushrooms

DIRECTIONS: 

1.In medium saucepan, melt the margarine. Stir in the flour until smooth.

2. Dissolve the chicken bouillon cube in 1 cup hot water. Add the cream and bouillon mix, stirring constantly.

3. When it is smooth, add the salt, paprika, cayenne and parsley.

4. Heat and stir until thickened. Fold in the crab meat, bread crumbs (stale French bread makes the best bread crumbs), shrimp and mushrooms.

5. Pour into a buttered casserole dish. Bake in a 350-degree oven for 30 minutes

Share on facebook