Ingredients
- 1 lb crab meat
- 1 1/2 c pecans (finely chopped)
- 3/4 c evaporated milk
- 1/2 c celery (chopped)
- 1/4 c dry bread crumbs
- 2 tb green onion (chopped)
- 1 tbsp butter
- 1/2 ts salt
- 1/8 ts pepper
- 1 package cream of celery soup
Preheat oven to 350 F. Saute celery, green onion and 1 cup pecans in 1/4 cup butter until vegetables are crisy-tender. Add salt, pepper and garlic. Stir in crab meat and simmer for 10 minutes. Add soup; gradually stir in milk. Pour into baking dish, sprinkle with bread crwnbs and remaining pecans: pat with remaining butter. Bake for 20 to 25 minutes, or until brown. Makes 4 to 6 servings. Per serving: Calories 526; Fat 42 g; Cholesterol 141 mg; Sodium 871 mg; Percent calories from fat 70% Dallas Morning News -Food section -29 November 1995
