1 (7 1/2 oz.) can crabmeat
1 (4 1/2 oz.) can shrimp
2 (8 oz.) pkg. cream cheese
1 c. sour cream
1 can cream of shrimp soup
1/2 tsp. salt
1/2 tsp. garlic powder
2 drops Tabasco sauce
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
3 tbsp. sherry
French bread, cut to bite-size pieces

Drain crabmeat and flake. Drain shrimp and set both shell fish aside. Combine remaining ingredients, except French bread, in a saucepan and heat over low heat, stirring occasionally until smooth.

Add crabmeat and shrimp and heat thoroughly. Pour mixture into a chafing dish to serve. Use cubes of French bread for dipping.