Egg and Seafood Dip

Joyce Larson

Ingredients

• 3 TBSP dry white wine
• 7 oz frozen shrimp, thawed and drained
• (optional) Tabasco sauce to taste
• 7 oz King crab meat, flaked and drained
• 4 TBSP butter
• 2 TBSP green onions, chopped
• 1/4 TSP black pepper
• 1/8 TSP seafood seasoning
• 12 eggs, lightly beaten

1. Place seafood in a glass bowl; add wine and cover. Let chill for 30 minutes in refrigerator.
2. Melt 3 tablespoons butter and blend with flour in large skillet; cook until smooth. Slowly add half and half; cook until mixture starts to thicken, approximately 1 minute.
3. Stir in onions and drained seafood. In a second skillet, melt 4 tablespoons of butter; add lightly beaten eggs.
4. Add spices and optional Tabasco sauce. Gently cook eggs; as they begin to set, gradually add seafood mixture.
5. Cook until thick and creamy. Serve with toast or crackers.