INGREDIENTS
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1 (6 oz) can crabmeat, picked free of any broken shells, drained
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1/2 lb freshly grated Parmesan cheese
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1 cup mayonnaise
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1/2 (10 3/4 oz) can cream of shrimp soup, (discard top half and use bottom)
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2 stalks celery, diced
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1 medium onion, diced
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1 medium sweet red bell pepper, diced
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2 tablespoons butter
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6 oz shrimp, fresh, canned or frozen, drained
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1/2 teaspoons white pepper