Part 1:

1 can (6 oz. crab meat) or 6 to 8 oz. fresh or frozen crabmeat
1 lb. fresh cooked shrimp
1/2 medium green pepper, chopped fine
1/2 jar pimiento, chopped fine
1 c. chopped celery
1 can (3 oz.) sliced mushrooms

Part 2:

3/4 c. salad dressing
1/2 tsp. salt
1/2 tsp. white pepper
1 tbsp. Worcestershire sauce
4 tbsp. lemon juice
1/2 c. raw rice, cooked

Mix all ingredients in part 1 except pepper and celery. Saute green pepper and celery in 2 tablespoons butter, stir in remaining ingredients. Combine parts 1 and 2. Bake in a greased 2 quart casserole dish. Sprinkle top with bread crumbs and bake in a preheated oven at 375 degrees for 30 minutes.