Ingredients
1½ lb shrimp (cut up into bite- sized pieces)
1 lb backfin crabmeat (best if you use jumbo lump crabmeat)
1 cup rice (cooked)
1 cup mayonnaise
3/4 cup light cream
2 1/2 tsp worchestershire sauce
1 cup celery (chopped fine)
1/2 cup green pepper (chopped fine)
1/2 cup onion (chopped fine)
1 4 oz jar sliced mushrooms (drained)
1 small jar chopped pimento (drained)
1 tsp salt
1/2 tsp pepper
Preparation
Mix together all ingredients except the crabmeat - fold the crabmeat in last. Top lightly with breadcrumbs and bake in a 9" x 13" rectangular pyrex dish at 350o for 35 minutes.
