|Margarine/Vegetable oil||1⁄2 Cup (8 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Mushrooms||1 Pound, sliced|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Canned cream of shrimp soup||43 Ounce (4 Cans, 10 3/4 Ounces Each)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Crab meat||2 Pound, shell and cartilage removed|
|Diced pimiento||1⁄4 Cup (4 tbs)|
|Baked patty shells||12|
In a large skillet or kettle, over low heat, melt margarine.
Add celery; cook until celery is tender.
Add mushrooms, green onions, and green pepper; cook until mushrooms are tender, stirring occasionally.
Stir in soup, half-and-half, and crab meat.
Heat until bubbly, stirring often.
Fold in pimiento.
Serve hot in patty shells.