½ cup celery; chopped
2 tablespoons green onion; chopped
1½ cup Pecan Valley Pecan Meal
¼ cup plus 1 tablespoon unsalted butter
½ teaspoon sea salt
⅛ teaspoon pepper
Dash of garlic powder
1 pounds crab meat
1 10-ounce can cream of celery soup
¾ cup evaporated milk
¼ cup dry bread crumbs1. Preheat oven to 350ºF.
2. Sauté celery, green onion and 1 cup pecan meal in ¼ cup butter until vegetables are crispy-tender. Add sea 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 crumbs and remaining pecan meal: pat with remaining butter.
3. Bake in a preheated oven for 20 to 25 minutes, or until brown.
2 tablespoons green onion; chopped
1½ cup Pecan Valley Pecan Meal
¼ cup plus 1 tablespoon unsalted butter
½ teaspoon sea salt
⅛ teaspoon pepper
Dash of garlic powder
1 pounds crab meat
1 10-ounce can cream of celery soup
¾ cup evaporated milk
¼ cup dry bread crumbs1. Preheat oven to 350ºF.
2. Sauté celery, green onion and 1 cup pecan meal in ¼ cup butter until vegetables are crispy-tender. Add sea 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 crumbs and remaining pecan meal: pat with remaining butter.
3. Bake in a preheated oven for 20 to 25 minutes, or until brown.
Makes 4 to 6 servings
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