2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 teaspoon chicken bouillon powder
2 tablespoons chopped onion
1 1/2 cups half-and-half
1/2 pound medium shrimp – peeled and deveined
1/2 pound crabmeat
1/2 cup white wine
In a 2 quart saucepan, melt butter and stir in flour , salt , white pepper , bouillon granules, onion, and half of the half-and-half.
Add shrimp and crab meat; cook over medium heat, stirring occasionally until it thickens. Stir in remaining half and half and wine. Serve hot.