Ingredients
- 260 gr crab meat
- 200 gr pecans (finely chopped)
- 180 ml evaporated milk
- 50 gr celery (chopped)
- 28 gr dry bread crumbs
- 16 gr green onion (chopped)
- 14 gr butter
- 1 gr salt
- 1 gr pepper
- 1 package cream of celery soup
Preheat oven to 180ºC . Saute celery, green onion and 1 cup pecans in quarter 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
