Preparation:
Preheat oven to 350F
Sauté 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 breadcrumbs and remaining pecans: pat with remaining butter. Bake for 20 to 25 minutes, or until brown. |