Seafood Casserole

Class of 1962

• 1 flat can shrimp, drained
• 1 flat can crab, drained
• 1 kamaboko, minced
• ½ cup onion, minced
• ½ cup cooked potato, diced
• ½ cup celery, minced
• 1 cup mayonnaise
• ½ tsp pepper
• 1 egg, slightly beaten
• 1 cup Chinese cabbage, chopped

Topping:

• 1 Tbsp melted butter and ½ cup cracker crumbs

Mix all ingredients except topping. Pour into casserole dish, top with butter and crumb mixture. Bake at 350 degrees for 30 minutes or until brown. Do not cover pan. Use a 9×9-inch pyrex baking dish for a better appearing dish. Do not pre-mix.