|
 |
 |
 |
 |
|
|
|
Crab Pecan Delightseafood, casseroles, nuts 1/2 cup celery; chopped 2 tablespoon green onion; chopped 1 1/2 cup pecans; finely chopped 1 . (divided use) 1/4 cup + 1 tbsp butter 1/2 teaspoon salt 1/8 teaspoon pepper 1 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 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 **
|
|
 
 |
|
|
|
