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Hank Hanegraaff
Crab Pecan Delight
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Grains, Seafood, Meats, Dairy
Newspaper, Casserole, Nuts, Seafood
4
Servings
INGREDIENTS
1/2
c
Celery; chopped
2
tb
Green onion; chopped
1 1/2
c
Pecans; finely chopped
. (divided use)
1/4
c
+ 1 Tbsp Butter
1/2
ts
Salt
1/8
ts
Pepper
ds
Garlic powder
1
lb
Crab meat
1
cn
Cream of celery soup (10oz)
3/4
c
Evaporated milk
1/4
c
Dry bread crumbs
INSTRUCTIONS
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 **
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”
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