1 (6 oz.) pkg. long grain and wild rice, prepared as directed on box
3 tbsp. onion, chopped
1/2 c. green pepper, chopped
1/2 c. celery, chopped
2 tbsp. butter, melted
1 (16 oz.) can crab, drained and flaked
2 (4 1/2 oz.) cans shrimp
1 tbsp. lemon juice
1 can mushroom soup

Saute onions, peppers, celery until tender. Combine all of the ingredients including rice and soup. Bake in a 2-quart casserole dish for 30 minutes at 325 degrees.