Pecan Crab Casserole

Ingredients:
1/2 Cup celery, chopped
2 Teaspoons green onion, chopped
1 1/2 Cup Pecan meal
1/4 Cup butter
1/2 Teaspoon salt
1/4 Teaspoon pepper
Dash of garlic
1 Pound crabmeat
1 Can cream of celery soup
3/4 Cup evaporated milk
1/4 Cup dry breadcrumbs
1 Tablespoon butter

Saute celery, onion and 1 cup pecan meal in butter until vegetables are crisp-tender. Add salt, pepper and garlic. Stir in crabmeat and simmer for 10 minutes. Add soup: gradually stir in milk. Pour into baking dish and sprinkle with breadcrumbs and remaining meal: pat with butter. Bake at 350° for 20 to 25 minutes.

The Pecan Store
www.pecanstore.com
1625 E. Sahuarita Rd.,
Sahuarita, Arizona 85629
1.800.327.3226, fax 520.629.0119