Ingredients

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

Directions

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

Recipe Courtesy of Paula Deen