Crab & Shrimp Casserole

This is from my mother-in-law. She got the recipe from a friend and we have it quite often. It is great served over rice with a nice green vegetable. When I serve it people always ask for seconds (and some for third helpings!).

• Ready In: 1 hr 15 mins
• Serves: 10-12

Ingredients

• 2  lbs  cooked  crabmeat
• 2  lbs  cooked shrimp
• 1⁄2-1  cup butter
• 1⁄2 cup flour
• 1 (8 ounce) jar Cheese Whiz
• 3  cups milk
• 2  tablespoons  good quality sherry wine
• 1 (4 ounce) package  Ritz crackers
• 2  tablespoons butter, melted

Directions

1. Melt stick of butter over low heat, add flour and stir until well blended.
2. Remove from heat and gradually stir in milk and return to heat.
3. Cook stirring constantly until thick and smooth.
4. Stir in cheese whiz and sherry and remove from heat.
5. Fold in crab and shrimp and pour into buttered casserole dish.
6. Crush the crackers and stir into the 2 tbsp of melted butter.
7. Sprinkle the buttered cracker crumbs over the top of the casserole and sprinkle with paprika if desired.
8. Bake at 350 degrees until crumbs are lightly browned and casserole is bubbly.
9. Note: 3 1/2 lbs raw shrimp= 2 lbs cooked shrimp.
10. Also you can make this ahead of time and freeze minus the cracker topping until ready to use and thaw completely before baking.
11. Because it makes such a large amount you can also divide in half and use one now and freeze the other dish.