INGREDIENTS
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1 6-ounce can crabmeat, picked free of any broken shells, drained
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1/2 lb freshly grated Parmesan
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1 cup mayonnaise
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1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
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2 stalks celery, diced
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1 medium onion diced
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1 medium green bell pepper, diced
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2 tablespoons butter
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6 ounce shrimp, fresh or canned, drained
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1/2 teaspoons white pepper
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