Seafood Casserole

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Casserole:

1 pound 16/20-count cooked shrimp, thawed and chopped

2 cups lump crabmeat

2 cups mayonnaise

1 cup cooked lobster meat

1 cup diced celery

2 tablespoons Dijon mustard

1 tablespoon sherry

3 dashes Worcestershire sauce

1 teaspoon seafood seasoning, such as Old Bay

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 green onions, sliced thin

1 small green bell pepper, diced

Hot sauce, to taste

2 cups potato chips, crushed

2 tablespoons chopped fresh parsley

Simple Green Salad:

5 tablespoons olive oil

3 tablespoons lemon juice

1 tablespoon chopped fresh chives

1 tablespoon honey

Kosher salt and freshly ground black pepper

1 head butter lettuce, leaves separated

Green baby mesclun, for serving