2 (6 1/2 oz.) cans crabmeat, drained and flaked
1 (4 1/2 oz.) can sm. shrimp, drained
1 (10 oz.) pkg. frozen peas, thawed
1 1/2 c. cooked rice
1/2 c. chopped green pepper
2 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1 c. sour cream

Preheat oven to 350 degrees. Toss all ingredients together and place in a 2-quart casserole sprayed with vegetable pan spray. Yield: 6 serving.

Serving size: 1 cup. Exchanges per serving: 1 cup is 1 bread and 2 meats. Sodium per serving: 894 mg. Na, sodium per serving without added salt: 73 mg. Na