Seafood Dip
Serve with toast points or crackers.
Ingredients
- 2 tbsp Butter
- 1 Green bell pepper, medium, diced
- 1 Onion, medium, diced
- 2 stalk Celery, diced
- 1/2 can Cream of shrimp soup, half of a 10 3/4-ounce can (discard the top half, use the bottom)
- 1 cup Mayonnaise
- 1/2 lb Parmesan, freshly grated
- 1 can Crab, 6-ounce can crabmeat, picked free of shell, drained
- 6 oz Shrimp, fresh or canned, drained
- 1/2 tsp White pepper
Directions
- Preheat the oven to 325 degrees F.
- Melt the butter in a skillet over medium heat and saute the bell pepper, onion and celery 2 minutes.
- Combine the soup, mayonnaise, Parmesan, crabmeat, shrimp and pepper, then stir in the vegetables.
- Spoon into a lightly greased 8 by 11-inch casserole and bake 30 minutes.