Seafood Casserole Recipe

1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained

1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces

2 celery ribs, chopped

1 medium onion, finely chopped

1/2 cup finely chopped green pepper

1 can (4 ounces) mushroom stems and pieces, drained

1 jar (2 ounces) diced pimientos, drained

1 cup mayonnaise

1 cup milk

1/2 teaspoon pepper Dash Worcestershire sauce

1/4 cup dry bread crumbs