Cut shrimp in small pieces and combine with crab meat. Melt butter in a 2-quart saucepan. Saute onions until soft and saute mushrooms briefly. Stir in flour until smooth and cook until thickened slightly. Slowly stir in evaporated milk and milk, stirring constantly. Cook until smooth and thickened. Add shrimp and crab and seasonings. Serve hot with corn chips. Makes about 1 quart dip.
» This recipe is quick and easy to prepare and it's one that always brings raves.