A lot of my recipes call for preparing part of the ingredients a day or

 two ahead. You do not have to do this, but you’ll find you’ll get the best results if you do.

2 tbsp. real butter                                                

2 tbsp. flour

BIG DADDY’S Sizzling seasoning                   

2 c. milk

BIG DADDY’S Habanero hot sauce                  

Juice of 1 lemon

1 c. diced onion                                                   

1 c. diced bell pepper                                           

1 tbsp. minced garlic                                          

2 cans tiny shrimp, drained                                  

½ lb. canned crab meat, diced 

In a saucepan melt butter and stir in flour slowly.  While stirring constantly, add milk, lemon juice, onion, bell pepper, garlic, 1 tbsp seasoning and 1 tbsp hot sauce. Stir in shrimp and crabmeat.  Simmer for 10 minutes then remove from heat, cool and put in a sealable container.  May be refrigerated up to 2 days.  Heat and serve over fish, poultry, pork, pasta or beef.