2 (10 1/2 oz.) cans condensed cream of shrimp soup
1/2 c. mayonnaise
1/2 c. sour cream
1 sm. onion, grated
3/4 c. milk
1/2 tsp. white pepper, seasoned salt, ground nutmeg, cayenne pepper and salt
3/4 tbsp. Old Bay Seafood seasoning
2-3 lbs. raw shrimp, cooked and cleaned (or use steamed and spiced from seafood market)
12 oz. pkg. imitation crab, chopped
1 (10 oz.) can sliced water chestnuts, drained
1 1/2 c. diced celery
3 tbsp. minced fresh parsley
1 1/3 c. uncooked white long grained rice, cooked until dry and fluffy
Paprika
Slivered almonds

Blend soup into mayonnaise and sour cream in a LARGE BOWL. Stir until smooth. Add onion, then milk. Now begin to season. Use a heavy hand because rice and seafood are bland. Combine with other ingredients except paprika and almonds. Add milk if mixture seems dry.

Turn into shallow buttered casserole (broiler pan). Sprinkle with paprika and almonds and bake uncovered 350 degrees 30 minutes or until bubbly. Freezes well. May be prepared ahead. Serves 15-20.