1 lb. Claw crabmeat, picked through for shells.
2 1/2 c. Grated sharp Cheddar cheese, and 1/2 c. of grated Gruyere cheese...combined.
1 lb. Small/medium shrimp, peeled and deveined...use fresh shrimp.
1/2 c. Panko crumbs.
1/2 tsp. Colemans dry mustard
1/8 tsp. Cayenne pepper.
1/2 tsp. Black pepper.
Salt and pepper to taste.
1 Lemon, juiced.
1/2 c. Dry white wine.
1/2 c. Whole milk.
1/2 c. All purpose flour.
1/2 c. Butter...1 stick.
Pre-heat oven to 350 degrees.
Melt butter in heavy bottomed saucepan over very low heat.
When butter is melted, stir in flour and cook for about 1 minute over low heat..stirring constantly.
Remove from heat and slowly add the milk.
Whisk briskly until you have a smooth sauce for about 2 minutes.
Add wine, lemon juice, salt, pepper, and cayenne...wisk again.
Switch to a wooden spoon and reduce heat to low. Keep stirring the white sauce, adding all but 1/2 c. of cheese, until it is completely smooth and thickened....about the consistency of mayonnaise.
Remove from heat.
Bring 2 c. water and 1/2 tsp. salt to boil in a medium saucepan, and add shrimp when water boiling.
Cook shrimp for about 1 minutes and drain immediately.
Place shrimp in ice water bath for several minutes and remove.
Roughly chop shrimp and place in large mixing bowl.
Add crabmeat and, with your hands, gently toss to mix shrimp with crab meat.
Pour sauce over the seafood.
With large spoon, gently combine all ingredients, taking care not to break apart the crabmeat.
Spray two 8 inch rectangular oven proof casserole dishes, or use one 11 x 7 aluminum foil pan with vegetables oil spray.
Pour mixture in pan (s).
Place remaining grated cheeses on top, completely covering the seafood mixture.
Add Panko crumbs on top of cheese.
When ready to bake place in pre-heated oven at 350 degrees for about 25-30 minutes, until bubbly and golden brown.