Ingredients
- 260 gr crabmeat
- 240 ml milk
- 250 gr shrimp (raw cleaned)
- 240 ml wine (white)
- 120 gr swiss cheese (grated)
- 55 gr butter
- 32 gr flour
- 10 ml dijon mustard
- 1 package artichoke hearts
In a large saucepan, melt butter and add flour. Stir constantly for 1 minute over low heat. Add milk gradually and stir until mixture thickens. Add cream cheese, a little at a time, stirring with a whisk. Add remaining ingredients. Cook no more and 10 minutes over low heat, stirring constantly. Serve over rice or toast points. Serves 6 to 8.
