1 6-1/2-ounce can crabmeat
1/2 pound frozen shrimp
1 10-3/4-ounce can mushroom soup
1 8-ounce jar cheez whiz
1/2 teaspoon grated onion
1 tablespoon worcestershire sauce
dash of tabasco
almonds (optional)

Drain crabmeat. Mix all ingredients and heat in chafing dish. Serve on crackers.

Yields 4 cups.