6 tbsp melted butter
1 lb yellow onion, diced
1 (46 oz) can tomato juice
24 oz canned diced tomatoes in juice
1 tbsp Worcestershire sauce
1 tsp seafood seasoning (Old Bay Lemon & Herb)
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp hot pepper sauce
1/2 tsp cayenne pepper
2 tbsp chicken base
1 (6 oz) can crabmeat drained & flaked, cartilage removed
1 lb medium shrimp, peeled & deveined
1/2 cup dry sherry
1 cup heavy cream
Sauté onion in melted butter until translucent. Add tomatoes, juice and spices. Bring to a boil. Reduce heat and simmer 20 minutes. Add chicken base. Bring to a boil. Reduce heat. Ten minutes before serving, add crabmeat and shrimp. Simmer five minutes or until shrimp turns pink. Add cream and sherry. Heat but do not boil. Sprinkle with Parmesan cheese. Serve. Makes 3 quarts, about 10-12 servings.