2 cans (4 oz. each) (or fresh) mushrooms
2 tbsp. butter
4 cans (10 3/4 oz. each) condensed cream of shrimp soup
2 cans (7 1/2 oz. each) crabmeat, drained or fresh crabmeat
4 cans (4 1/2 oz. each) shrimp, drained or fresh shrimp
2 cans (5 oz. each) lobster drained and broken apart or fresh lobster
1 c. milk
1/2 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. cayenne red pepper
1/2 c. sherry

In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through if using fresh cook until soft.

Stir in remaining ingredients except sherry. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades or rice. 12 servings.

CROUSTADES:

Heat oven to 375 degrees. Cut 3 unsliced sandwich loaves bread into 2 inch slices. With cookie cutter or cardboard pattern, cut slices into rounds. Cut out center of each round, leaving 1/2 inch thick wall on bottom and sides.

Brush top and sides of rounds with melted butter. Bake on ungreased baking sheet 12 to 15 minutes or until golden. About 15 croustades.