1/2 tsp. salt and 1/8 tsp. pepper (optional)
1 green pepper, chopped
2 c. celery, chopped
1 sm. onion, chopped
1 tsp. sugar
1 tbsp. Worcestershire sauce
2 cans shrimp or 8 oz. frozen
2 cans crab meat or 16 oz. frozen artificial crab
1 lg. lemon, squeezed over fish
1 c. mayonnaise (lite may be used)

Mix well and put in greased casserole. Use 1 cup buttered crumbs and spread over top. (Can use Pepperidge Farm stuffing.) Bake 30 to 45 minutes to heat through. Celery should be crunchy.