|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.
Calories 425 Calories from Fat 241
% Daily Value*
Total Fat 27 g41.8%
Saturated Fat 8.4 g41.9%
Trans Fat 0 g
Cholesterol 21.2 mg7.1%
Sodium 758 mg31.6%
Total Carbohydrates 27 g8.9%
Dietary Fiber 1.6 g6.6%
Sugars 2 g
Protein 18 g36.9%
Vitamin A 16.5% Vitamin C 12.4%
Calcium 5.8% Iron 2.2%
*Based on a 2000 Calorie diet