Saute all vegetables in butter for 2 minutes. Add shrimp and saute 1 minute longer. Add crab and enough white sauce to cover stir fried ingredients lightly. Heat thoroughly, but do not boil. Serve over rice.
Melt butter in saucepan. Add flour slowly while stirring to make roux. Simmer over low heat for 5 minutes. Do not allow to burn or darken. Add fish stock. Simmer together while stirring frequently until it becomes slightly thick. Add seasonings and soy sauce. Continue stirring and simmering for 2 minutes more. Add cream just before pouring over vegetables, but do not allow to boil.
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|Serving Size: 1 recipe (1268g)|
|Recipe Makes: 1|
|Calories from Fat: 864 (62%)|
|Amt Per Serving||% DV|
|Total Fat 96g||128 %|
|Saturated Fat 58.2g||291 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 392.7mg||121 %|
|Sodium 2783mg||96 %|
|Potassium 3178.9mg||84 %|
|Total Carbohydrate 82g||24 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 69g|
|Protein 62.5g||89 %|
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Calories per serving: 1400
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