Shrimp & Crab Meat Au Gratin

• 1 stick butter 3/4 cups Self-rising flour
• 2 tablespoons Parmesan cheese 1/2 cup shredded sharp cheddar cheese
• 1/2 cup Velveeta cheese 6 cups milk
• 1 tablespoon lemon juice 3 tablespoons corn starch
• 1 teaspoon Tony Chacheres original 1 teaspoon Tabasco
• 1 teaspoon Old Bay Seasoning 1 pound finely shredded sharp cheddar
• 1 cup or 1/2 pound cooked crab, claw meat
• 2 1/2 cups cook shrimp cut in to 1/2 inch pieces or popcorn shrimp
• 1/2 cup Parmesan cheese for placing in pan before cooking
• 10: 4 1/2 X 1 1/4 disposable tart pans ( pot pie pans)

1. Melt butter in a stock pot add flour just heat do not brown cook 3-5 min.
2. Add milk must be stirred constantly; add both cheeses and the 2 tablespoons
3. Of Parmesan cheese as it begins to thicken add the Tony's, Tabasco, Old Bay and lemon juice. Keep stirring, mix the cornstarch with a 1/4 cup cold-water mix well and add to mixture stirring constantly. When mixture thickens between
4. 15-20 minutes remove from heat stir in the crab and shrimp. You are now ready
5. to place the mixture into the tart pans. Place a small amount of the remaining parmesan cheese in the bottom of the tart pans fill the pan with mixture leaving
6. 1/4 inch at top and cover the mixture with shredded cheddar cheese, place the pans on a cookie sheet bake at 400* for 16-18 min or till the cheese starts to brown.
7. This is a very tasty main course Yields: 10 servin
8. Submitted by JohnTant

butter, parmesan cheese, velveeta cheese, lemon juice, tabasco, cheddar, meat, cook shrimp, parmesan cheese, ubc

Taken from www.epicurious.com/recipes/member/views/shrimp-crab-meat-au-gratin-1227736 (may not work)