1 can (4 oz.) sliced mushrooms, drained
2/3 c. thinly sliced celery
2 cloves garlic, minced
4 tbsp. butter
2 cans cream of potato soup
2 soup cans milk
2 c. crab meat
2 c. shrimp
1 tsp. dill weed
1/4 tsp. Tabasco

Saute celery with garlic and mushrooms in butter until tender. Add remainder of ingredients. Heat stirring enough to keep from scorching. Serves 6 (5 if Rob's there!)