Crab and Shrimp Salad

• 1 lb imitation crabmeat
• 4 -5 stalks celery
• 12 cup mayonnaise
• 1 teaspoon cream horseradish
• 1 (6 ounce) can baby shrimp, drained or 12 lb cooked deveined baby shrimp
• 12 red sweet bell pepper, roasted and chopped
• 1 tablespoon lemon juice
• 1 tablespoon sugar

1. Remove stem and seeds from red bell pepper.
2. Roast, cool, remove skin, and coarsely chop.
3. With shredder attachment on food processor, shred crab flakes, celery, and roasted red bell pepper.
4. Stir in mayonnaise, cream horseradish, lemon juice, and sugar.
5. Finally, fold in baby shrimp.
6. For best flavor, refrigerate overnight before filling sandwiches, puff pastry, or using as a dip with crackers.

imitation crabmeat, stalks celery, mayonnaise, cream horseradish, baby shrimp, red sweet bell pepper, lemon juice, sugar

Taken from www.food.com/recipe/crab-and-shrimp-salad-386185 (may not work)