• 1 7-ounce package frozen shrimp
• 1 7 1/2-ounce can crab
• 3 1/2 tablespoons dry sherry
• 6 tablespoons butter
• 2 tablespoons flour
• 3/4 cup milk
• 1 tablespoon chopped chives
• 12 eggs
• pinch tarragon
• 1 teaspoon salt
•   pepper
•   Tabasco sauce
•   chopped parsley
•   paprika

Cook shrimp, drain and rinse and cut into pieces. Drain, rinse and flake crab. Mix shrimp, crab and sherry. Set aside. Melt 2 tablespoons of butter and 2 tablespoons flour. Add milk, stirring constantly and simmer 1 minute. Add chives and shrimp mixture. Set aside. Mix eggs and seasonings and a pinch of tarragon in blender. Melt remaining butter in skillet. Add eggs and stir until partially cooked (until wet looking and set up). Add seafood mixture. Cook until set and all ingredients are hot. Sprinkle with chopped parsley and paprika.

Note: the eggs may be cooked in a double broiler over hot water. This will keep them moist longer than the conventional frying pan method.