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
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 **