Baked Seafood "salad"

A recipe from a church cookbook I inherited from my Great Aunt Alta, the St John's Luthern Church Cookbook 1963 in Summit,NJ. Although this is called a "salad" it is really a casserole and you may either bake this in a regular casserole dish or use decorative individual shell molds.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  large green bell pepper, seeded,chopped
• 1  small onion, chopped
• 1  cup celery, finely chopped
• 2  cups  crabmeat, shredded
• 1  cup  cooked baby shrimp, drained well,deviened and chopped
• 1  cup mayonnaise
• 1⁄2 teaspoon salt (to taste)
• 1⁄8 teaspoon black pepper (to taste)
• 1  teaspoon Worcestershire sauce
• 2  tablespoons butter, melted
• 1  cup  breadcrumbs

Directions

1. Mix together peppers, onions, and celery and seafood.
2. Add mayo, salt and pepper to taste, and Worcestershire sauce.
3. Pour into greased casserole or 8 individual shells (greased).
4. Mix together the melted butter and the bread crumbs and sprinkle over the top.
5. Bake in a preheated 350 F oven until the top is browned, about 30 minutes.