1 (6 oz.) pkg. wild & whole rice mix
1 (12 oz.) pkg. frozen crabmeat, thawed & drained
1 lb. frozen peeled shrimp, thawed & drained
3 (10 3/4 oz.) cans cream of mushroom soup, undiluted
1/3 c. grated onion
1 c. chopped celery
1 (4 oz.) jar pimiento, drained
1 c. chopped green pepper
2 tbsp. lemon juice

Prepare rice mix according to package directions; drain. Add remaining ingredients, stirring well. Spoon mixture into a lightly greased 4 quart casserole. Bake at 325 degrees for 1 hour. Serves 10 to 12.