1. Pick through the crabmeat, removing any bits of shell or cartilage. Peel and devein the shrimp (see page 164).
  2. Melt the butter in a large heavy saucepan. Add the onion, bell peppers, and garlic and cook over medium heat until soft but not brown, 3 to 4 minutes. Add the crabmeat and cook for 1 minute.
  3. Stir in the fish stock, light and heavy creams, and the seasonings. Gently simmer the ingredients, uncovered, until well flavored, about 5 minutes. Add the shrimp and cook until firm and pink, about 1 minute. Correct the seasonings, adding salt and pepper to taste.
  4. Just before serving, stir in the parsley.
  5. Serve at once.

This recipe was originally published in Miami Spice: The New Florida Cuisine (Workman Publishing).