1 (8 ounce) package cream cheese, softened
1 (4 ounce) can French-fried onions
8 cups whole white beans
1 large green bell pepper, sliced
2 teaspoons Worcestershire sauce
2 egg whites
8 small shrimp, peeled and deveined
In a medium mixing bowl, mix the cream cheese, onions, whole beans, green pepper and Worcestershire sauce. Mix together and set aside.
Preheat oven to 350 degrees F (175 degrees C). Place one tablespoon of salad dressing on one half of each shrimp and sprinkle with remaining dressing. Place shrimp on a single layer of the 1/2 inch plate. Brush each shrimp with remaining salad dressing and drizzle with remaining vegetable mixture.
Bake covered in preheated oven for 45 minutes. Let the shrimp cool just a little bit while hands are still on the bottom of the dish.
Remove the crab roll from the oven. Preserve the entire dish and finish off the remaining coating with sliced green pepper. Reduce heat to 375 degrees F (190 degrees C) and combine the vinegar and mustard. Season with Worcestershire sauce, egg whites and eggs. Mix thoroughly, and pour into the center of the empty dish.
Return reserved salad dressing mixture to the plate and sprinkle with the shrimp, followed by the crab. Serve at room temperature.