|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chicken bouillon cubes||3|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Quick cooking rice||1 Cup (16 tbs)|
|Canned crabmeat||14 Ounce, drained, flaked and cartilage removed (2 Cans, 7 Ounce Each)|
|Grated swiss cheese||2 Cup (32 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
|Buttered bread crumbs||1 Cup (16 tbs)|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
In skillet, melt butter and lightly saute celery, onion and green pepper.
Remove from heat and blend in flour.
Dissolve bouillon cubes in boiling water.
Add to skillet and bring to a boil, stirring constantly.
Cook sauce over medium heat for about 2 minutes or until slightly thickened.
Lightly toss remaining ingredients except buttered crumbs and 1/2 cup grated cheese in crock pot.
Add sauce; stir lightly to blend.
Cover and cook on high setting for 3 to 5 hours.
Pour contents of crock pot into shallow heatproof serving dish.
Cover with buttered bread crumbs and sprinkle with 1/2 cup grated cheese.
Set under broiler until cheese is melted and bread crumbs are crunchy brown.