4 tbsp. butter
2 tsp. onions, chopped
2 tbsp. parsley, chopped
3 c. finely chopped crab and shrimp
2 tbsp. tomato paste
4 c. light cream or 1/2 and 1/2
1 tsp. salt
1/4 c. cream sherry
4 tbsp. flour

Combine in pan butter, onion and parsley. Cook slowly until onion is yellow. Add the seafood and cook about 5 minutes. Stir in flour and tomato paste. Add chicken broth, simmer 20 minutes. At this point, the soup may be refrigerated overnight. Just before serving, add cream. Do not boil.

Can use canned shrimp or crab or frozen baby shrimp. For extra seafood flavor, a can of shrimp soup may be added.