Egg and Seafood Dip
Submitted by: Joyce Larson
Serving Size: 12
Nutritional Information: 193 calories, 14g fat, 7g saturated fat, 276mg cholesterol, 572mg sodium, 2g carbohydrate, 0g fiber, 14g protein
Ingredients
Quantity
eggs, lightly beaten
12
frozen shrimp, thawed and drained
7 ounces
King crab meat, flaked and drained
7 ounces
dry white wine
3 tablespoons
butter
3 tablespoons
flour
2 tablespoons
half & half
3/4 cups
green onions, chopped
2 tablespoons
butter
4 tablespoons
salt
1 1/2 teaspoons
black pepper
1/4 teaspoons
seafood seasoning
1/8 teaspoons
Tabasco sauce (optional)
to taste
Directions
Place seafood in a glass bowl; add wine and cover. Let chill for 30 minutes in refrigerator. Melt 3 tablespoons butter and blend with fl our in large skillet; cook until smooth. Slowly add half and half; cook until mixture starts to thicken, approximately 1 minute. Stir in onions and drained seafood. In a second skillet, melt 4 tablespoons of butter; add lightly beaten eggs. Add spices and optional Tabasco sauce. Gently cook eggs; as they begin to set, gradually add seafood mixture. Cook until thick and creamy. Serve with toast or crackers.
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