Submitted by: Joyce Larson - Adult Fifth Place
Serving Size: 6
|7 ounces||frozen shrimp|
|1/4 teaspoons||black pepper|
|1 1/2 teaspoons||salt|
|1 tablespoons||green onion bottoms, chopped|
|1 tablespoons||green onion tops, chopped|
|3/4 cups||half and half|
|3 tablespoons||sweet cream butter|
|3 tablespoons||dry sherry|
|7 ounces||canned King crab, flaked, drained|
|1/8 teaspoons||seafood seasoning|
- Place prepared seafood in a glass bowl; add sherry and cover. Let set for 30 minutes. Blend butter and flour in large skillet. Cook until smooth. Slowly add milk. Cook until it starts to thicken, approximately 1 minute.
- Stir in onions and drained seafood. In second skillet that has been sprayed with PAM and has 4 tablespoons of butter melted in it; add eggs that have been whipped lightly.
- Pour into skillet and add your spices. Gently cook eggs. As they begin to set, gradually add your seafood mixture. Cook until thick and creamy. Serve with toast points.