• I cup sea shell pasta - (small size shells)
• 1/2 cup mayonnaise
• 1/2 cup milk
• I can (10 3/4 oz.) condensed cream of celery soup
• 6 oz. crab meat, drained and picked clean - or - 8 oz imitation crabmeat, thawed cut into small pieces
• 1 can (6 - 7 oz.) salad shrimp
• 4 oz. shredded Monterrey Jack cheese
• 1 cup French fried onions
• 1/2 tsp. dried dill
• 1/2 tsp. seafood seasoning
• 1/4 cup grated Parmesan cheese

Preparation -
Cook sea shell pasta, following package directions to cook al dente'. Place cooked and drained pasta shells in a heavy saucepan. Stir in mayonnaise, milk and cream of condensed soup. Add crabmeat, shrimp, 1/2 cup shredded Jack cheese, 1/2 cup French fried onions and seasonings; mix well. Place mixture in a 2 quart casserole. Bake, covered, at 350º for 35 minutes or until bubbly. Remove from oven, and top with the remaining 1/2 cup shredded Jack cheese, grated Parmesan, and remaining French fried onions. Return to oven and bake, uncovered, for 5 more minutes or until golden brown on top.