Shelly's Recipe

BAKED SEAFOOD DIP

Category: Dips - Seafood Hot

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 half and use bottom part of soup)
1 cup mayonnaise
1/2 pound 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

Preheat oven to 325. 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.