Crab And Scallop Casserole

• 1 lb. regular crab meat
• 1/2 lb. small scallops, fresh or frozen
• 4 large eggs
• 1 (12 oz.) can evaporated milk
• 1 c. chopped celery, very fine
• 1 c. milk, regular or skim
• 1 stick butter or margarine
• 1/2 c. green bell peppers (optional)
• salt and pepper to taste
• 1/2 c. mayonnaise
• 2 Tbsp. Old Bay seasoning

1. Chop bell peppers and celery very fine.
2. In mixer beat eggs and milk until well blended.
3. Add everything, except crab and scallops. Grease and spray large glass dish, 9 1/2 x 12-inches.
4. Use Pam. Pour in the mixture.
5. Add crab meat and scallops.
6. Bake at 350u0b0 for 45 minutes or until casserole is set, but not real firm.
7. Let set 10 minutes before serving.
8. Scallops may be omitted.
9. Serves 8.

regular crab meat, eggs, milk, celery, milk, butter, green bell peppers, salt, mayonnaise, bay seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822301 (may not work)