2 bunches green onions
1 sm. onion
Garlic powder
3 lb. sm. shrimp
2 cans golden cream of mushroom soup
2 cans cream of celery soup
1 tbsp. cooking sherry
2 c. milk
4 strips bacon, chopped
Lea & Perrins sauce
2 cans cream of mushroom soup
1 tbsp. liquid crab boil
1 lb. crabmeat
Parsley

Fry bacon until golden brown; remove from pan; save grease. Fry onions in bacon grease until translucent; add garlic powder and Lea & Perrins sauce; add shrimp. Fry until pink. Add all cans of soup; add 2 cups milk (whole milk); mix and simmer. Add crabmeat, cooking sherry and simmer. Sprinkle parsley on top. Serve with French bread and salad. Serves 6-8.