We really enjoyed this recipe! I cut the recipe in half & used 1/2 lb. frozen salad shrimp & 2 cans of lump crab meat (next time I will only use one can of crab & maybe increase the shrimp a bit). I rinsed the crab to remove the tinny, fishy taste canned seafood can have. Because my seafood was pre-cooked, I omitted the sauteing. I did not have any celery so I used a bit of celery salt. I added some frozen peas (thawed), additional old bay seasoning (quite a bit actually), ground black pepper, about 1/2 cup of parmesan cheese (in addition to the mozzarella), about 1/2 cup of sour cream & a bit of extra lemon juice. I chopped up my toasted almonds a bit (they were a really good touch...added just the right crunch & toasted nuttiness). Served it out on the patio, on a bed of lettuce leaves, garnished w/ a lemon wedge w/ club crackers & a pomegranitini (from this site). Yummm!
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