2 pkg. (3 oz.) lemon Jello
3 c. tomato juice
1 tsp. salt
1/4 tsp. paprika
1 tbsp. horseradish
1 tbsp. grated onion
1 tbsp. lemon juice
1 c. grated American cheese
1/2 c. chopped green pepper
1/2 c. diced celery
2 cans crab (or 1 can crab & 1 can shrimp)
1 c. cream, whipped
1 c. mayonnaise

Heat tomato juice; add Jello, salt, paprika, horseradish, onion and lemon juice. Cool to thicken. Add rest of the ingredients. Pour into a 9 x 13 Pyrex dish. Let stand overnight. Serve on lettuce leaf.