|Vegetable cocktail juice/Tomato juice||1 Cup (16 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Crab meat/1 1/2 cup fresh crab meat||8 Ounce (1 Can)|
|Shrimp/1 cup small fresh shrimp||5 Ounce, shelled and deveined (1 Can)|
|Cooked rice||2 Cup (32 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon, melted|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
In a bowl, combine the vegetable juice and mayonnaise; mix until well blended.
Stir in crab meat, shrimp, rice, green pepper, and salt and pepper to taste; mix just until ingredients are well distributed.
Spoon into greased 2-quart casserole.
In small pan, add to butter the fresh bread crumbs and almonds.
Mix with fork until crumbs are coated with butter.
Spoon evenly over mixture in the casserole.
Bake in moderately hot oven (375°) until bubbly and top is lightly browned.
Makes about 6 to 8 servings.