PROMERSBERGER FAMILY RECIPES
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CRAB AND SHRIMP CASSEROLE

2-1/2 cups crabmeat 1 lb. shrimp, cooked, peeled, deveined 2 ribs celery, chopped 2 cups long grain wild rice (6 cups cooked) 1 med onion, chopped 1/2 cup green pepper, chopped 1 4oz can mushrooms, drained 1 2oz jar pimentos 1 cup mayonnaise 1 cup milk 1/2 tsp pepper 1 dash worcestershire 1/4 cup bread crumbs

Cook the rice per package instructions (I used long grain wild rice cooked in boiling water for 1-1/2 hours). In a small bowl whisk together Mayonnaise, milk, pepper and worcestershire. In a large bowl combine all ingredients. Place in greased 9x13 baking dish and sprinkle with bread crumbs. Bake at 375 degrees for about 45 minutes.