Shrimp and Crabmeat Dip

Course : Dips
Serves: 1
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1/2 cup butter
1/2 cup flour
2 cups milk
1 can evaporated milk, small size
1 teaspoon paprika
2 cans crabmeat -- 6 1/2 ounces each
1 pound shrimp, cooked
4 ounces mushrooms, canned -- drained
1 bunch green onions -- chopped
1 cup fresh parsley -- chopped
1 Large Fritos or other dippers

Preparation / Directions:

Cut shrimp, mushrooms, and green onions in small pieces. In double poiler, melt butter. Add flour gradually, then milks. Stir until thickened. Add remaining ingredients. Serve hot with Fritos. This is better if made the day before and refrigerated to allow the seafood flavors to permeate the sauce.


Nutritional Information:

2085 Calories (kcal); 117g Total Fat; (51% calories from fat); 171g Protein; 82g Carbohydrate; 1410mg Cholesterol; 3504mg Sodium

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