Seafood Stroganoff

• 4 Tbsp. butter
• 3 Tbsp. flour
• 1 1/2 c. chicken broth
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. salt
• dash of Tabasco sauce
• 1 clove garlic, minced
• 1/2 c. onion, chopped
• 1/2 lb. mushrooms, sliced
• 1/2 lb. crabmeat
• 1/2 lb. medium shrimp, cleaned and cooked
• 1 c. sour cream

1. Heat butter in saucepan.
2. Whisk in flour and cook, stirring constantly, about 2 minutes.
3. Do not let it take on color.
4. Remove from the heat and pour in chicken broth, whisking to blend well. Return to heat, bring to slow boil, stirring.
5. Reduce heat and cook and stir until sauce is smooth and thickened, about 5 minutes.
6. Add Worcestershire sauce, salt, Tabasco, garlic, onion and mushrooms and cook over low heat 10 to 15 minutes longer or until onion is tender.
7. Stir in crabmeat and shrimp; heat through.
8. Taste and correct seasoning.
9. Just before serving, stir in sour cream and heat; do not allow to come to a boil.
10. Serve over rice or in patty shells.

butter, flour, chicken broth, worcestershire sauce, salt, tabasco sauce, clove garlic, onion, mushrooms, crabmeat, shrimp, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285301 (may not work)