1 (16 oz.) pkg. uncooked jumbo pasta shells
6 qt. water, salted
2 (6 1/2 oz.) cans crabmeat, drained, flaked and cartilage removed
1 sm. jar finely chopped pimentos
1 (4 1/2 oz.) can tiny shrimp, drained
1 1/2 c. shredded Swiss cheese
3/4 c. salad dressing
1/2 c. thinly sliced celery
2 tbsp. finely chopped onion

Add shells gradually to 6 quarts boiling, salted water; cook until tender yet firm. Drain; rinse with cold water, then drain again. Invert on paper-lined plate to cool.

Combine crabmeat, shrimp, cheese, salad dressing, celery, onion and pimento in medium bowl. Place mixture into cooled shells. Cover and refrigerate until chilled. Makes about 20 servings. (Can be eaten as a finger food.)