2 (10 1/2 oz.) cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, grated
3/4 c. milk
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg
1/4 tsp. cayenne
2-3 lb. raw shrimp, shelled & deveined
1 (7 1/2 oz.) can crabmeat
1 (5 oz.) can water chestnuts, drained & sliced
1 1/2 c. diced celery
1 1/3 c. long grain white rice (cooked separately until dry & fluffy)
Paprika
Slivered almonds

Blend cream of shrimp soup with mayonnaise and stir until smooth. Add onion, milk, salt, white pepper, nutmeg and cayenne.

Combine into mix the shrimp, crab, water chestnuts and celery. Stir in cooked rice. When all ingredients are well mixed. Pour into large shallow baking dish. Sprinkle top with paprika and slivered almonds. Bake uncovered at 350 degrees for 30-40 minutes until hot and bubbly. Serves 8-10 people.