1 pkg. (6 oz.) frozen king crab meat
1 lb. bay scallops or 1 lb. sea scallops, diced
1 lb. raw shrimp
1/4 c. butter
1/3 c. flour
1/2 pt. light cream
1 (10 1/2 oz.) can condensed chicken broth
1/3 c. sherry
1 can (6 oz.) sliced mushrooms, drained
Salt & pepper

Thaw and drain crab meat. Drop scallops and shrimp into boiling salted water and cook until scallops are white and shrimp are pink; drain. Shell and devein shrimp.

In a large saucepan, melt butter and stir in flour. Gradually stir in cream, chicken broth and sherry. Cool while stirring until sauce bubbles and thickens. Fold in mushrooms and shellfish. Reheat until bubbly. Season to taste with salt and pepper. Spoon hot mixture over patty shells or cooked rice; serve immediately. Serves 6.