Crab and Shrimp Casserole

• lump crabmeat↗1 lb
• cooked deveined, shelled shrimp1 1⁄2 lbs

  or 24 oz frozen

• package Pepperidge Farm Herb Stuffing1

  14 ounce

• mayonnaise↗1 1⁄2 cups
• large onion↗1

  chopped

• celery↗1 cup

  finely chopped

• bell pepper↗1

  chopped (optional)

• pimentos↗1 jar

  4 ounce, sliced

• Worcestershire sauce↗1 tablespoon
• cayenne↗1 dash

Step-by-step instructions

1. 1

   Preheat oven to 220.

2. 2

   Mix all ingredients together.

3. 3

   Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.