Saute 1/4 cup each-chopped onion, celery and green pepper in  2 tbs.  melted butter.  Add 3 1/2 cups chicken broth, 8 oz. can diced tomatoes, 1/4 cup small  pasta shells, 1 tbs. parsley, 1/4 tsp salt and dash pepper.  Bring to boil.  Reduce heat, cover and simmer for 30 minutes.  Add 7 1/2 oz. can crabmeat, cleaned.  Heat for 5 more minutes before serving.