1 lb. crab meat (back fin or claw)
2-10 3/4 oz. cans cream of mushroom soup
1 lb. shrimp, cleaned and cooked
1 lb. scallops
1 1/2 C. mushrooms, sliced
1 1/2 C. Cheddar cheese, shredded
2 hard-cooked eggs, sliced

Spread crab meat on bottom of a large glass casserole dish. Cover crab meat with 1/3 of soup. Spread shrimp over soup layer. Cover shrimp with 1/3 of soup. Spread mushrooms and scallops over second layer of soup. Cover with remaining soup. Cover with plastic wrap and microwave at High for 12 minutes. Top casserole with cheese and sliced eggs. Let stand 2 minutes before serving.