Seafood Curry Recipe

Ingredients

• 2 (7 1/2 ounce.) cans flaked crabmeat
• 2 (5 ounce.) cans flaked lobster
• 2 (4 1/2 ounce.) cans shrimp
• liquid removed
• 1/4 c. thinly sliced green onions
• 1 pound sliced mushrooms
• 1 c. flour
• 1 tbsp. curry pwdr
• 1 1/2 teaspoon salt
• 1/2 c. butter
• 1/2 teaspoon dry mustard
• 1/4 teaspoon each nutmeg and ginger
• 5 1/8 c. lowfat milk
• scalded
• 1 c. dry white wine
• 1 green pepper
• cut into julienne
• 1 (4 ounce.) jar pimento
• minced
• 1/2 c. lowfat sour cream
• 1 c. grated Gruyere cheese

Instructions

1. Combine seafoods.
2. Saute/fry onions and mushrooms in 1/4 c. butter, without browning, for 2 or possibly 3 min; set aside.
3. Heat remaining butter in a large, heavy pan; blend in flour and seasonings.
4. Add in lowfat milk gradually, stirring constantly.
5. Cook till thick and smooth.
6. Stir in the onions, mushrooms and remaining ingredients.
7. Stir over moderate heat till well blended, add in seafoods and heat thoroughly, but don't boil.
8. Serve warm with rice or possibly green noodles.