In a 6 qt. dutch oven, saute in margarine the onion, celery, green and red pepper, and garlic. Add all remaining ingredients except for crab and shrimp. Add 1 tsp. salt and 1/2 tsp. pepper. Cover and simmer for 30 minutes. Add the remaining 2 ingredients and continue to cook for fifteen minutes. (Optional: Add 1/2 c. dry white wine with the crab and shrimp) Serve on platter surrounded by cooked white rice. Recipe stretches to serve several and is complimented with a loaf of crusty French bread and butter.
» This recipe is credited to Jo Dryden of Newark, DE and was the 2nd Place Winner of the 1992 Crab Cooking Contest (Main Dish Division) in Crisfield, MD.