1/2 cup Celery, chopped
2 tbsp Green onion, chopped
1 1/2 cup Pecans, finely chopped (divided use)
1/4 cup + 1 Tbsp Butter
1/2 tsp Salt
1/8 tsp Pepper
dash Garlic powder
1 lb Crab meat
1 can Cream of celery soup (10oz)
3/4 cup Evaporated milk
1/4 cup Dry bread crumbs
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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 **
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