1 med. onion, chopped
1 c. celery, chopped
2 tbsp. butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 c. half and half
6 to 8 oz. crabmeat
1/2 lb. sm. shrimp
1/4 c. sherry
1/4 tsp., ore more, curry powder
Parsley
Paprika

Saute onion and celery in butter in a heavy saucepan. Add soups, milk and cream and simmer until thick. Combine shell fish with sherry and curry powder. Add to soup. Heat gently. Taste and add a little more curry powder, if desired. Serve garnished with parsley and paprika. Makes 2 quarts.