Stir the flour into the melted
butter or margarine in a heavy gauge saucepan over medium heat
to form a thick paste. Gradually whisk in the milk, and continue
cooking and whisking until thick and creamy.
Whisk in the sherry and season
with salt. Remove from heat and fold in the green onion,
parsley, crabmeat and shrimp.
Arrange pastry shells on dinner
plates, fill and garnish plate with lightly steamed asparagus
spears.
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