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.