Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
2 tbsp. butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4 oz. can cream of shrimp soup (discard top part and use bottom half of soup)
1 c. mayonnaise
1/2 pd. freshly grated parmesan
1 (6 oz.) can crabmeat, picked free of any broken shells, drained
6 oz. shrimp, fresh or canned, drained
1/2 tsp. 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 by 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.