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