CRAB AND SHRIMP CASSEROLE

Crab and Shrimp Casserole

1 lb lump crab meat
1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen)
1 package Pepperidge Farm Herb Stuffing
1 1/2 cups mayonnaise
1 large onion, chopped
1 cup celery, finely chopped
1 bell pepper, chopped
1 jar (4oz) pimento, sliced
1 Tbs Worcestershire sauce
Dash of cayenne
Kira’s additions: Chopped green onion, chopped red pepper and lemon pepper

1. Preheat oven to 220.

2. Mix all ingredients together.

3. Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.