|1||Medium green bell pepper, diced|
|1||Medium onion, diced|
|2 stalks||Celery, diced|
|1/2 of a 10 3/4-ounce can||Cream of shrimp soup (discard top half and use bottom part of soup)|
|1/2 lbs.||Freshly grated parmesan cheese|
|1 (6-ounce) can||Crabmeat, picked free of any broken shells, drained|
|6 Oz||Shrimp, fresh or canned, drained|
|1/2 teaspoon||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 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.
Total Time: 55 min
Prep: 20 min
Cook: 35 min
Yield: 4 cups