Ingredients:

* 1 tablespoon butter, plus extra for the baking dish
* 1 medium-size green bell pepper, finely chopped
* 1 medium-size yellow onion, finely chopped
* 1 10.75-ounce can condensed cream of mushroom soup
* 1 cup mayonnaise
* 2 8-ounce packages cream cheese, softened
* 2 cup grated Parmesan cheese
* 8 ounce crabmeat, picked clean of shells
* 1/2 lb shrimp, boiled, peeled, deveined and tails removed, chopped
*  salt and pepper to taste
* 1 1/2 cup shredded Cheddar cheese (about 6 ounces)
* 2 celery stalks finely chopped

Directions:

Preheat the oven to 375 F. Grease well a 13 by 9-inch baking dish.

Melt the butter in a medium saute pan. Saute the green pepper, onion, and celery until the vegetables are soft and the onion is translucent. Set aside to cool.

While the vegetables are cooling, in a large bowl, combine the soup, mayonnaise, cream cheese, and Parmesan cheese. Gently mix in the crab and shrimp, and season to taste with salt and pepper. Mix in the sauteed vegetables.

Pour the mixture into the prepared pan and top with the shredded cheddar. Bake the dip for 15 to 20 minutes, until the cheese is melted and the sides are bubbly.

 

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