1 (10 1/2 oz.) can condensed cream of shrimp soup
1/4 c. mayonnaise
1/2 small onion
1/2 c. milk
Salt, pepper, cayenne to taste
2 lbs. raw shrimp, cooked and cleaned
1/2 lb. lump crabmeat
3/4 c. diced celery
1 1/2 tbsp. minced parsley
3/4 c. uncooked white long grain rice, cooked until dry and fluffy
Paprika
Slivered almonds

Blend soup into mayonnaise in a large bowl. Stir until smooth. Add onion, then milk. Now begin seasoning use a heavy hand because the rice is bland and so is the seafood. When mixture is well seasoned. Combine with other ingredients except paprika and almonds. Check seasonings, add a few tablespoons milk if mixture seems dry; it should be moist. Transfer into large shallow buttered casserole, sprinkle with paprika and scatter with almonds. Bake uncovered at 350 degrees for about 30 minutes. This freezes well.