1/2 lb. shrimp
7 oz. can crab
1 can water chestnuts
1 c. mayonnaise
1 tbsp. lemon juice
1 c. sliced celery
1/2 pkg. herb dressing
1 stick butter

Mix shrimp and crab meat with lemon juice. Add rest of ingredients. Put in buttered casserole. Melt butter. Add 1/2 package Pepperidge Farm herb dressing. Sprinkle over casserole. Bake 30 minutes at 325 degrees. Serves 4 to 6.