Categories: Appetizer, Dip, Seafood

Ingredients

• 1/4 c. butter
• 1/2 lb mushrooms, thinly sliced
• 1 sm green pepper, julienned
• 1/2 c. diced celery
• 1/2 c. thin slices gr onions
• 2 cans (10 3/4 oz each) condensed cream of celery soup
• 1/4 c. lemon juice
• 1/4 c. chopped drained pimentos
• 1/4 c. sliced black olives
• 2 tbsp minced parsley
• 1/2 tsp salt
• 1/8 tsp hot pepper sauce
• 2 cans crab meat
• 4 cups cooked white rice or 6 frozen patty shells, baked according to pkg directions
• 1/2 cup slivered almonds

Directions

1. In lrg skillet over medium heat, melt butter.

2. Add mushrooms, pepper, celery and gr onions.

3. Cook, stirring until vegetables are tender, about 5 mins.

4. Stir in soup, lemon juice, pimiento, olives, parsley, celery, salt and hot sauce.

5. Cook until heated through.

6. Stir in crab meat and heat through.

7. Serve over rice or in patty shells.

8. Sprinkle with almonds

9. Makes 6 servings

Email to a friend | Print this recipe | Back