Riverview Recipe: Baked Crab Salad



1 green pepper, chopped
1 small onion, chopped
1 c. celery, finely chopped
1 lb. can crab meat, shredded
1 c. canned shrimp, diced
1 c. mayonnaise
1 Tbsp. Worcestershire
1/2 tsp. salt
1/4 tsp. black pepper
1 c. bread crumbs, mixed with 2 Tbsp. butter


Combine pepper, onion and celery. Mix crab and shrimp with vegetables. Add mayonnaise. Season with salt, pepper and Worcestershire. Place in buttered baking dish or shells. Cover top with buttered bread crumbs. Bake in 350-degree oven until top is nicely browned, about 30 minutes.