Crab pecan delight
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Celery; chopped |
| 2 | tablespoons | Green onion; chopped |
| 1½ | cup | Pecans; finely chopped |
| . (divided use) | ||
| ¼ | cup | + 1 Tbsp Butter |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| dash | Garlic powder | |
| 1 | pounds | Crab meat |
| 1 | can | Cream of celery soup (10oz) |
| ¾ | cup | Evaporated milk |
| ¼ | cup | Dry bread crumbs |
Directions
Preheat oven to 350 F. Saute celery, green onion and 1 cup pecans in ¼ 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 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95