Recipe - Crab Pecan Delight

One half cup Celery; chopped
2 tablespoon Green onion; chopped
1 One half cup Pecans; finely chopped
. (divided use)
One fourth cup + 1 Tbsp Butter
One half teaspoon Salt
1/8 teaspoon Pepper
ds Garlic powder
1 pound Crab meat
1 cn Cream of celery soup (10oz)
Three fourths cup Evaporated milk
One fourth cup Dry bread crumbs

Preheat oven to 350 F. Saute celery, green onion and 1 cup pecans in 1/4
cup butter until vegetables are crisytender. 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