4 tbsp. butter
2 c. fresh mushrooms
1 c. chopped shrimp
1/4 c. chopped green onion
1/4 c. chopped parsley
1 clove minced garlic
2 (8 oz.) cans crabmeat
1/2 c. dry white wine
1/2 tsp. salt and pepper
1 tbsp. Worcestershire sauce
1 c. cream
1/4 c. flour
2 tbsp. butter
1/2 c. dry bread crumbs
6 crab shells

Melt butter. Add next 5 ingredients, cook 1 minute. Drain crabmeat. Add salt, pepper and Tabasco boil 1 minute. In separate saucepan combine cream, flour and butter cook until starts to thicken, add wine, cook and stir until thick and bubbly. Arrange shells on rock salt. Put crab mixture in shells, pour sauce over. Cover with buttered crumbs. Bake at 450 degrees for 10 to 12 minutes.