Washington DC's Top Private Caterer, Keith Johnson, Shares One of His Mother's Favorite Recipes
Perfect for a Summer Cocktail Party or Dinner
SHRIMP AND CRAB GALORE 
Serves 20 for cocktails or 10 as an entree.
1 Cup green pepper chopped fine
2 Cups celery chopped fine
3 Tablespoons onion chopped fine (or more)
1½ Cups crab meat
4 to 5 Cups cooked shrimp
½ Teaspoon black pepper
1½ Teaspoons Worcestershire sauce
½ Teaspoon Tabasco
2 Teaspoons accent
1¼ to 1½ Cups mayonnaise
1 to 2 Cups buttered Ritz crackers
3 Tablespoons chopped parsley mixed in crumbs
Mix as listed, mayonnaise last.
Mix well and pour into buttered casserole, top with crumbs.
Bake 30 – 40 mins at 350 degrees until hot and bubbly.
When served for cocktails, serve on toast rounds.
