Crab and Shrimp Casserole

Crab and Shrimp Casserole 1 lb lump crab meat 1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen) 1 package Pepperidge Farm Herb Stuffing 1 1/2 cups mayonnaise-NOT Miracle Whip 1 large onion, chopped 1 cup celery, finely chopped 1 bell pepper, chopped 1 jar (4oz) pimento, sliced 1 Tbs Worcestershire sauce Dash of cayenne Optional additions: Chopped green onion, chopped red pepper, and lemon pepper Preheat oven to 220. Mix all ingredients together. Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.