1 sweet red pepper
1 green pepper
2 carrots, pared
1 (1 lb. 12 oz.) can whole tomatoes, undrained
1 white onion, peeled
4 whole cloves
2 shallots, peeled
2 (10 3/4 oz.) cans condensed chicken broth, undiluted
1 1/2 c. chopped celery
1/2 tsp. dried basil leaves
1/8 tsp. dried thyme leaves
1/4 tsp. turmeric
1 whole bay leaf
1/4 tsp. crushed dried hot red pepper
1 tsp. salt
1 lb. unshelled fresh shrimp
1 (7 3/4 oz.) can king crabmeat, drained and cartilage removed
1/4 c. lemon juice
1 tbsp. chopped parsley

1. Wash pepper. Remove ribs and seeds; cut into small pieces. Slice carrots thinly crosswise. (You should have about 1 cup each pepper and carrot.)

2. Break up tomatoes with fork. Stud onion with cloves. Slice shallots.

3. In large saucepan, bring 3 cups water and chicken broth to boiling. Add red and green pepper, carrot, tomato, onion with cloves, shallot, celery, basil, thyme, turmeric, bay leaf and dried red pepper. Return to boiling; reduce heat and simmer uncovered for 30 minutes.

4. Cook shrimp; in small saucepan, bring 2 cups water with salt to boiling. Add shrimp. Simmer uncovered for 10 minutes. Drain, reserving 1 cup liquid. Cool shrimp, shell and devein.

5. Add shrimp, reserved cooking liquid, crabmeat and lemon juice to soup. Cook gently uncovered for 10 minutes. Add parsley at end of cooking time. Taste; add salt if desired. Makes 2 quarts; 6 to 8 servings.