Shore Is Good Seafood Dip

1 6oz can picked free of any broken shells, drained crabmeat

1/2 lb. freshly grated Parmesan cheese

1 c. mayonnaise

1/2 (10 3/4 oz) can (discard top half and use bottom) cream of shrimp soup

2 stalks diced celery

1 medium diced onion

1 medium diced green pepper

2 T. butter

6 oz fresh or canned, drained shrimp

1/2 t. white pepper

Preheat oven o 325F. 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 sautéed 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.

Linda Shubert