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Crab and Shrimp Casserole

1 lb. lump crab meat
1 1/2 lbs. cooked, deveined and shelled shrimp
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 (4 oz.) pimento, sliced
1 TBSP. Worcestershire sauce
Dash of cayenne
Chopped green onion
Chopped red pepper
Lemon pepper

Preheat oven to 220.
Mix all ingredients together.
Spoon mixture into greased baking dish.
Bake for 1 hour.
Raise heat to 350-degrees and brown top for 5 to 10 minutes.

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