Servings: 4 cups
Prep Time: 20 min
Cook Time: 35 min
1 6-ounce can crabmeat, picked free of any broken shells, drained
1/2 lb freshly grated Parmesan
1 cup mayonnaise
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
2 stalks celery, diced
1 medium onion diced
1 medium green bell pepper, diced
2 tablespoons butter
6 ounce shrimp, fresh or canned, drained
1/2 teaspoons white pepper
Preheat oven to 325 degrees F. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 x 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers
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