Hot Shrimp And Crab Dip - cooking recipe

Ingredients

1 stick margarine
4 Tbsp. cornstarch
milk
2 eggs
1 Tbsp. cooking sherry
salt and pepper to taste
dash of cayenne pepper
drop or 2 Tabasco
1/2 to 1 lb. crabmeat
1 lb. shrimp, cut in small pieces

Preparation

Melt margarine; add cornstarch, then add enough milk to make desired consistency.
Beat eggs well and add a little of the hot mixture to the eggs.
Then pour all the eggs into the mixture. Cook until thickened; more cornstarch dissolved in water may be added if not thick enough.
Add cooking sherry, seasonings and seafoods.
Serve in patty shells from chafing dish.