Shrimp and Crab Casserole

Recipe from Festival Foods.

Ingredients:

1 (8 ounce) cream cheese
1 stick, plus 2 tablespoons butter, divided
1/2 cup milk
1 can cream of mushroom soup
1/4 cup dry white wine
1 pound peeled shrimp
1 cup finely diced green onions
1 cup finely diced celery
1/2 cup finely diced green pepper chopped
1/2 cup finely diced red pepper
8 ounces fresh sliced mushrooms
1 tablespoons Old Bay seafood seasoning
Few dashes of hot sauce
2 cans crabmeat, drained
juice from 1/2 a fresh lemon
2 sleeves butter crackers
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

Directions:

In a pan, melt cream cheese and 1/2 stick of butter.  Stir in milk, wine and mushroom soup.  Heat on low until combined.  In another skillet, saute onion, peppers, celery and mushrooms in 1/2 stick butter until they start to get soft.  Add shrimp to the onion mixture and saute until shrimp turns pink.  Add crab.  Season seafood mixture with old bay.  Squeeze fresh lemon juice on top and gently toss.  Add cream cheese mixture and hot sauce.  Spoon into a shallow greased casserole.  Top with crackers and drizzle remaining 2 tablespoons melted butter on top.  Sprinkle Parmesan on top.  Bake at 350 for 25 to 40 minutes until bubbly.  Sprinkle parsley on top before serving. Great with hot cooked rice and a salad.