2 c. cooked rice
4 oz. sliced, drained water chestnuts
1 c. mayonnaise
1 c. tomato juice
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. chopped celery
1/2 lb. bite-size shrimp
1/2 lb. flaked crabmeat
1/2 c. toasted almonds
1 c. shredded Cheddar cheese

Mix all ingredients in large bowl. Put into 3-quart buttered casserole. Sprinkle top of casserole with toasted almonds and cheese. Bake at 350 degrees for 30 to 40 minutes or until bubbly.