Place seafood in a glass bowl; add wine and cover. Let chill for 30 minutes in refrigerator. Melt 3 tablespoons butter and blend with fl our in large skillet; cook until smooth. Slowly add half and half; cook until mixture starts to thicken, approximately 1 minute. Stir in onions and drained seafood.
In a second skillet, melt 4 tablespoons of butter; add lightly beaten eggs. Add spices and optional Tabasco sauce. Gently cook eggs; as they begin to set, gradually add seafood mixture. Cook until thick and creamy. Serve with toast or crackers.