Crab and Shrimp Casserole

Crab and Shrimp Casserole
1 lb lump crab meat
1 1/2 lbs cooked, deveined, shelled shrimp (or 24 oz frozen)
1 package Pepperidge Farm Herb Stuffing
1 1/2 cups mayonnaise
1 large onion, chopped
1 cup celery, finely chopped
1 bell pepper, chopped
1 jar (4oz) pimento, sliced
1 Tbs Worcestershire sauce
Dash of cayenne
chopped green onion
chopped red pepper
lemon pepper
Preheat oven to 220.  Mix all ingredients together.  Spoon mixture into greased baking dish. Bake at 220 for 1 hour. Raise heat to 350 and brown top for 5-10 minutes.