1/2 c. finely chopped onions
1 (4 oz.) can mushroom stems, undrained
2 tbsp. butter
1 can cream of mushroom soup
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 drops Tabasco
1 c. evaporated milk
1 (4 1/2 oz.) can shrimp, drained
1 (7 oz.) can crabmeat

In a 10 inch skillet, saute onion in butter. Add mushroom soup, pepper, Worcestershire sauce and Tabasco. Stir until smooth. Cover and cook on medium heat 1 minute. Remove from heat; stir in milk gradually. Add shrimp and crabmeat. Stir just until combined and heat, do not boil. Serve over toast, chow mein noodles or hot rice. Serves 6.