2 Tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 (10 3/4 ounce) can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated parmesan cheese
1 (6 ounce) can crabmeat, picked free of any broken shells, drained
6 ounce fresh shrimp or canned shrimp, 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 x 11-inch casserole dish.
Bake for 30 minutes.
Serve with toast points or crackers.
Makes 4 cups.