Appetizers, Dad, Seafood

Seafood Dip

2 tablespoons butter
1/2 green bell pepper, diced
1 small onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup
1 cup mayonnaise
6 ounces freshly grated Parmesan
6 ounces crabmeat
6 ounces medium shrimp, deveined

Preheat oven to 325 degrees F.

Remove & discard the tails from the shrimp. Cut the shrimp body into two or three pieces. Chop the crabmeat (if using canned crabmeat, first drain and remove all shell remnants. Imitation crabmeat can be substituted.)

Melt the butter in a large skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. Stir in the shrimp and crabmeat.

In a bowl, combine the soup, mayonnaise and Parmesan. Add to seafood and mix well.

Spoon the mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes.

Serve warm with tortilla chips.