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Ladies' Seafood Thermidor

2 cans (4 oz.) sliced mushrooms
2 Tbsp. butter or margarine
4 cans (10 3/4 oz.) condensed cream of Shrimp soup
2 cans (7 1/2 oz.) Crab Meat, drained and cartilage removed
4 cans (4 1/2 oz.) Shrimp, drained
2 cans (5 oz.) Lobster, drained and broken apart
1 cup milk
1/2 tsp. dry mustard
1/2 tsp. paprika
1/8 tsp. cayenne red pepper
1/4 cup sherry
Crisp Croustades (below)


In Dutch oven or roasting pan, cook and stir mushrooms with liquid in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades.


12 servings



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