1/4 c. chopped celery
2 tbsp. finely chopped onion
2 tbsp. butter
1 (10 oz.) can cream of shrimp soup
1/4 c. dry cooking sherry
1 soup can milk
1 c. light cream
1 (6 1/2 oz.) can crab meat
1 (10 oz.) can cream of mushroom soup
1 tbsp. dried parsley

Cook celery and onion in butter until tender. Add shrimp and mushroom soups, milk and cream. Heat until shrimp soup thaws (if using frozen cream of shrimp soup). Stir occasionally. Stir in crab, sherry and parsley. Heat through. Makes 4-6 servings.