Crab and shrimp casserole

1 lb crab meat (lump or claw), picked over for shells

1 lb shrimp, peeled, deveined, and cut into bite-sized pieces

1 small onion, finely chopped

1 small bell pepper, finely chopped

1 cup cooked rice (white or wild rice works well)

2 cloves garlic, minced

1 cup celery, chopped

1 cup mayonnaise

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup grated Parmesan cheese

1 can (10.5 oz) condensed cream of mushroom soup

1/2 cup milk

1 tbsp Worcestershire sauce

1 tsp Old Bay seasoning

1 tsp paprika

Salt and pepper to taste

1/2 cup breadcrumbs

2 tbsp butter, melted

Fresh parsley, chopped (for garnish)

Preheat Oven: Preheat your oven to 350°F (175°C).
Cook the Vegetables: In a large skillet, sauté the onion, bell pepper, garlic, and celery over medium heat until softened, about 5-7 minutes.
Combine Ingredients: In a large bowl, combine the crab meat, shrimp, cooked rice, sautéed vegetables, mayonnaise, cheddar cheese, sour cream, Parmesan cheese, condensed cream of mushroom soup, milk, Worcestershire sauce, Old Bay seasoning, paprika, salt, and pepper. Mix well to combine all the ingredients.
Transfer to Casserole Dish: Grease a 9×13 inch baking dish and spread the mixture evenly into the dish.
Prepare Topping: In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.

For added flavor, you can include a dash of hot sauce or a sprinkle of Cajun seasoning.
Serve with a side salad or steamed vegetables for a complete meal.

Enjoy!