1 pt. crabmeat, boiled
1 pt. shrimp, boiled & ground
1/2 c. celery, chopped
1/2 c. onions, chopped
1/2 c. bell pepper, chopped
1 tsp. Kitchen Bouquet
1 c. cooked rice
1 c. water
1 egg, beaten
1/2 c. salad dressing
Salt & pepper to taste
Dash of Lea and Perrin sauce
Hot sauce or cayenne pepper to taste
2 slices toasted bread
Italian bread crumbs

Saute celery, onion, bell pepper in oil or butter; mix all above ingredients in casserole. Cover with bread crumbs. Bake at 350 degrees for 45 minutes. Serves 6. Makes 25 stuffed crabs.