1/2 lb small shrimp (peeled & deveined/without tails)
1 can white crab meat
1/4 c all-purpose flour
3/4 c milk
1/4 tsp salt
1/4 tsp pepper, divided
1/2 c heavy cream
1/4 c grated Parmesan
parsley for garnish (opt.)
Directions:
Melt 1 Tbsp butter and oil in a large skillet over med-low heat and saute onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil. Once boiling, add in the shrimp, scallops, crab meat and 1/8 tsp pepper. Return to a boil, then reduce heat and let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink and scallops opaque). Drain the seafood, reserving the liquid. Set aside.
