2 cans (4oz each) sliced mushrooms
2 tbsp. butter or margarine
4 cans (about 10oz each) condensed cream of shrimp soup
2 cans (7 1/2 oz each) crabmeat, drained and cartilage removed
4 cans (4 1/2 oz each) shrimp, drained
2 cans (5oz each) lobster, drained and broken apart
1 cup milk
1/2 tsp. dry mustard
1/2 tsp paprika
1/8 tsp. cayenne red pepper
1/4 cup sherry
Crisp Croustades

In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry, Serve over croustades.

12 servings