1 lb. shrimp
4 TBL. butter
1 med. onion chopped
1 c. crabmeat
4 TBL. butter
4 TBL. flour
1 tsp. worcestershire sauce
1 tsp. dry mustard
½ c. evaporated milk
¼ c. grated parmesan cheese
1 small can sliced water chestnuts, chopped
1 c. mayo
1 c. sour cream
¼ c. lemon juice

Instructions:
Bring water in a large sauce pan to a boil, add shrimp and cook
til shells turn pink (1-3 mins.) Drain, shell and chop shrimp. Melt
4 TBL. butter in skillet and saute onion til limp. Add shrimp and
crabmeat and mix well. Set aside. In a separate sauce pan melt 4 TBL.
butter and stir in flour, making a paste. Add worcestershire
sauce, mustard and milk. Whisk and cook til mixture thickens. Combine
sauce with the seafood mixture. In a separate bowl, combine the
remaining ingredients and add to seafood mixture. Pour into a lightly
greased casserole dish and bake for 30 mins. at 350 degrees. If
desired, can sprinkle 1/2 c. toasted chopped almonds before serving.
Is great when served with melba toast or your favorite crackers.

This can be made the day before and refidgerated, just increase baking
time to 45 mins. Enjoy!!!!