3 (6 oz.) cans crabmeat
5 (4 oz.) cans shrimp, deveined
1 pt. Hellmann's mayonnaise
1 1/2 c. celery, chopped
1 sm. green pepper, chopped
1 sm. onion, chopped
4 hard boiled eggs, chopped
1 c. mushrooms, sliced
2 tsp. Worcestershire sauce
1 tsp. salt
1 can water chestnuts, sliced
1 sm pkg. slivered almonds

Mix all ingredients together. Top with cracker crumbs mixed with melted butter. Sprinkle with paprika. This is best made the day before and kept refrigerated. Before using, bring to room temperature. If made day before, wait to put on cracker crumbs and paprika until just before baking. Bake at 350 degrees, covered for 1 hour. Serves 8 to 10. This may also be served cold as a salad, no baking needed.