Paula Dean's Seafood Dip

By Bujvary

Ingredients

• 2 tablespoons butter
• 1 medium green bell pepper, diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 1/2 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
• 1 (6-ounce) can crabmeat, picked free of any broken shells, drained
• 6 ounces shrimp, fresh or canned, drained
• 1/2 teaspoon white pepper

Preparation

Step 1

Preheat oven to 325 degrees F.

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.