Baked Crab & Shrimp Salad

• ¾ lb. shrimps, cooked, cleaned, deveined
• 1 cup crab, flaked (fresh or canned)
• ¼ cup round onion, minced
• 1 cup salad potato, cooked & cubed
• 1 cup celery, chopped
• 1 cup mayonnaise
• 1 tsp. worchestershire sauce
• ½ tsp. salt
• ¼ tsp. pepper
• 1 sm. egg, slightly beaten
• ½ cup fresh bread or cracker crumbs
• 1 tbsp. melted butter or margarine

Preheat oven to 350 degrees. Peel shrimps and dice. Add crab, onion, potato, celery, mayonnaise, worcestershire sauce, salt, pepper, and beaten egg to shrimps. Spread in 10″ x 6″ x 2″ baking dish. Toss bread crumbs with butter and sprinkle over salad. Bake uncovered for 30 minutes or until buttered bread crumbs are brown. Serve with lemon wedges and garnish with parsley. Serves 4. This can be prepared ahead of time and refrigerated. Bake 30 to 40 minutes before serving.