1 can backfin crabmeat
1 lb. shrimp
1/3 c. dry white wine
1 can cream of mushroom soup
1 tbsp. parsley flakes
1/2 stick butter
1 tsp. sugar
Grated Parmesan cheese
Salt and pepper

Melt butter in skillet. Add parsley flakes, sugar and wine. Add crabmeat, then mix in cream of mushroom soup. Add shrimp last and stir. Pour mixture into casserole and sprinkle with Parmesan cheese. Place under broiler to melt cheese and brown slightly. Remove and serve. Yield: 6-8 servings.