2 lb. fresh shrimp, shelled and cleaned
1 T shrimp spice (in tea ball or tied in cheesecloth)
1 can (7 ½ oz.) Alaska king crabmeat, drained, flaked and cartilage removed
3 T tomato paste
1 ½ tsp salt
1 tsp garlic salt
2 ½ cups half-and-half cream, scalded
2 tsp brandy or dry sherry
¼ cup butter or margarine, melted
¼ cup flour
Place all ingredients, except brandy, butter, flour and rice, in crock-pot. Stir well. Cover and cook on low setting for 3 to 5 hours. Remove shrimp spice. Before serving, turn to high setting. Make a smooth paste of brandy, butter and flour; stir into crock-pot. Cover and cook for 30 minutes or until thickened. Serve over fluffy rice.
Serves 4 to 6 (about 2 ½ quarts).