2 c. cooked wild rice
1 c. cooked white rice
1 c. crab meat (flaked)
1 1/2 c. chopped celery
1 green pepper (chopped)
Butter
1 med. onion (chopped)
Sm. can pimento (chopped)
3 cans cream of mushroom soup
1 c. shrimp (broken)
1 lb. fresh mushrooms or 1 lg. can mushrooms

Combine first seven ingredients. Add 1 1/2 cans mushroom soup and 1/2 cup shrimp. Place mixture in baking dish. Bake at 350 for 1 1/2 hours.

Sauce: Brown mushrooms in small amount of butter. Add remaining 1 1/2 cans of mushroom soup and remaining 1/2 cup of shrimp. Heat through.

Serve crab and rice mixture with the hot mushroom sauce. Yield: 20 servings.