1 can of crab
1 can of shrimp
1 can cream of mushroom soup
1 (8 oz.) cream cheese
1 c. mayonnaise
1 c. chopped celery
1 c. chopped onion

Rinse and drain crab and shrimp. Melt cream cheese in mushroom soup (do not add milk), add remaining ingredients - chill. Can be made in a Jello mold if you add 1 package of Knox gelatin and 2 tablespoons of warm water. I serve the dip with Lahvosh heart shape crackers. You can also use as a topping for finger sandwiches.