| 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
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