Sheree Delorenzo's Seafood Casserole

• 12 to 16 ounces cooked medium to large shrimp, cut up
• 8 ounces lobster meat
• 4 ounces crabmeat
• 4 ounces sautéed mushrooms
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk
• salt and pepper, to taste
• 1/4 teaspoon paprika
• 2 tablespoons dry white wine or sherry
•  1 c. crushed Ritz Cracker Crumbs mixed with 2-4 tbsp. Butter and 2 tbsp. Parmesan cheese for topping
• Preparation:

In a buttered 1 1/2-quart casserole, combine seafood. Add cooked mushrooms.
In a medium saucepan, melt butter over medium-low heat; stir in flour until smooth and bubbly. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until thickened and bubbly. Stir in seasonings and wine. Gently stir sauce into seafood mixture. Sprinkle with Ritz Cracker Crumbs and Parmesan cheese, drizzle 2-4 Tbsp butter on top of crumbs. Bake at 350° for 20 minutes, then broil for a minute to brown top. Serve immediately.
Serves 4