| 3-1/2 tablespoons butter or margarine, divided
2 tablespoons flour
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon thyme leaves
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1-1/2 cups shredded sharp cheddar cheese
1 egg yolk, slightly beaten
1/4 lb. mushrooms, sliced
10 oz. jar of oysters, cut into bite-sized pieces
1/2 lb. crab meat
1/2 lb. medium-sized shrimp (about 16) cooked, shelled, and deveined
1-1/2 teaspoons lemon juice
In a 2 quart sauce pan, melt 2 tablespoons of the butter, stir in the
flour and cook until bubbly. Remove from heat and gradually add the milk. Cook, stirring
until thickened. Add the salt, thyme, pepper, mustard and 1 cup of the cheese; stir until
cheese is melted. Add the egg yolk and cook over low heat 3 minutes longer; set aside.
Meanwhile, melt the remaining 1-1/2 tablespoons of butter in a wide frying
pan over medium heat; add the mushrooms and sauté until lightly browned and the liquid is
evaporated. Add mushrooms and butter to the cheese sauce. To the frying pan, add oysters
and their liquid; simmer until the edges begin to curl. Drain off liquid and stir oysters
into sauce, along with the crab meat, shrimp and lemon juice. Turn mixture into a 1-1/2
quart casserole; sprinkle remaining cheese over top. Bake uncovered at 375 degrees until
cheese is melted and mixture is heated through, 20-25 minutes.
Serves 4
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