1 pound large shrimp
1 pound bay scallops
1 pound jumbo lump crab meat
1 (10 3/4 ounce) can reduced-fat cream of celery soup
1/2 cup white wine
1/3 cup sherry
1 1/2 tablespoons shake and blend flour
1/3 cup reduced-fat salad dressing (Miracle Whip)
1 tablespoons Worcestershire sauce
1 teaspoon teriyaki sauce
1/2 teaspoon hot sauce
1/4 teaspoon black pepper
1/2 teaspoon seafood seasoning (Old Bay Seasoning)
Clean seafood and refrigerate until ready to prepare. In large saucepan, combine soup and wine. Simmer until well-combined. In a separate bowl, combine sherry and flour and stir until flour is dissolved. Add the flour mixture to the soup mixture and continue to simmer. Add remaining ingredients and simmer for about 1 minute.
Stir in the shrimp and scallops and gently stir. Continue to heat on medium heat for 8 to 12 minutes or until shrimp and scallops are cooked. Gently stir in crab meat and continue to heat until thoroughly heated. If desired, serve over rice, pasta, or toast points.