1 (10 3/4 oz.) can condensed cream of shrimp soup
3/4 c. cream or evaporated milk
6 oz. fresh, frozen or canned crabmeat
1 (4 oz.) can sliced mushrooms or 1/2 c. fresh sauteed mushrooms
2 tbsp. dry sherry
2 egg yolks, beaten

Place all ingredients, except egg yolks, in saucepan and stir over medium heat until well heated. Add egg yolks last. (These may be omitted.) Serve over hot rice or puff pastry shells. Serves 4.

May double recipe and substitute or add lobster or shrimp as desired.