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
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