Categories: Appetizers, Paula Deen, Seafood
Ingredients
- 2 tablespoons butter
- 1 medium green bell pepper , diced
- 1 medium onion , diced
- 2 stalks celery , diced
- 0.5 (10 7/8 ounce) can cream of shrimp soup (discard top half and use bottom part of soup)
- 1 cup mayonnaise
- 1/2 lb freshly grated parmesan cheese
- 1 (6 ounce) can crabmeat , picked free of any broken shells, drained
- 6 ounces fresh shrimp or 6 ounces canned shrimp , drained
- 1/2 teaspoon white pepper
Directions
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Preheat oven to 325 degrees F.
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Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes.
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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 × 11-inch casserole dish. Bake for 30 minutes. Serve with toast points or crackers.