Title: Crab Pecan Delight
Categories: Newspaper, Casserole, Nuts, Seafood
Yield: 4 Servings

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 **

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini