Amy's Favorite Seafood Casserole

Ingredients:

1 (8 ounce) cream cheese

1 stick, plus 2 tablespoons butter, divided

1/2 cup milk

1 can cream of mushroom soup

1/4 cup dry white wine (optional)

1 pound peeled shrimp

1 cup finely diced onion

3 stalks finely diced celery

1 green pepper, chopped

2 cups fresh sliced mushrooms

1 tablespoons old bay seafood seasoning

Few dashes of hot sauce

1 to 2 cups fresh crabmeat or 2 cans drained crabmeat juice from 1/2 a fresh lemon

2 sleeves butter crackers

2 tablespoons grated paremsan cheese

2 tablespoons finely chopped parsley

Directions:

In a pan, melt cream cheese and 1/2 stick of butter.  Stir in milk, wine and mushroom soup.  Heat on low until combined.  In another skillet, saute onion, bell pepper, celery and mushrooms in 1/2 stick butter until they start to get soft.  Add shrimp to the onion mixture and saute until shrimp turns pink.  Add crab.  Season seafood mixture with old bay.  Squeeze fresh lemon juice on top and gently toss.  Add cream cheese mixture and hot sauce.  Spoon into a shallow greased casserole.  Top with crackers and drizzle remaining 2 tablespoons melted butter on top.  Sprinkle parmesan and parsley on top.  Bake at 350 for 25 to 40 minutes until bubbly.  Great with hot cooked rice and a salad.