2 c. cooked rice
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 (4 1/2 oz.) can water chestnuts, drained & sliced
1 c. mayonnaise
1 c. V-8 tomato juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. shelled shrimp, cooked
1 (7 1/2 oz.) can Alaska King Crab, drained (or use 1 - 8 oz. pkg. imitation crabmeat "Sea Legs")
1/2 lb. fresh bay scallops, blanched
1/2 c. sliced unblanched almonds
1 c. shredded cheddar cheese

Combine rice, green pepper, celery, onion and water chestnuts. Combine mayonnaise, tomato juice, salt and pepper and stir until smooth. Mix slightly more than half of this mixture with the rice mixture. Carefully mix in (your hands work best) the seafood. Place mixture in a greased 2 quart casserole. Pour remainder of tomato juice mixture over the casserole. Combine nuts and cheese and place over the entire top of the casserole. Bake in a 350 degree oven for 25 to 30 minutes. Serves about 8.

This recipe can be doubled or even tripled with equally fine results. Cooking time might need to be adjusted if a deeper rather than larger in area casserole is used. The only thing to watch is that it doesn't dry out. As soon as it is thoroughly heated it is ready to serve.