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Melt butter in pan, saute bell pepper, celery, onion til tender. Mix crab, shrimp, soup, seasonings, parmesan cheese and mayonnaise. Add sauteed vegetables to mix. Put in Pam-sprayed 13x9 pan, then in 325 oven for 20 minutes. Serve hot, with crackers.
NOTE- Use the bottom half of can of shrimp soup because that's where all the little devils sink; to the bottom!
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