Ingredients

　　2 tablespoons butter

　　1 medium green bell pepper, diced

　　1 medium onion, diced

　　2 stalks celery, diced

　　Half of a 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

　　6-ounce can crabmeat, picked free of any broken shells, drained

　　6 ounces shrimp, fresh or canned, drained

　　1/2 teaspoon white pepper

　　Preheat oven to 325 degrees. Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery, and sauté 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 × 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.

　　Paula Deen's Kitchen Classics