Riverview Recipe: Seafood Casserole

2 lbs. shrimp, cleaned and boiled
1 lb. crab meat
1 can cream of mushroom soup
¼ c. slivered almonds
4 hard-boiled eggs
1 c. mayonnaise
1 can cream of celery soup



Mix together and add seafood seasoning, celery salt, salt and pepper to taste. Top with plain Pepperidge farm stuffing or buttered breadcrumbs. Bake at 425 degrees for 20-25 minutes or until bubbly.