1 1/2 c. pecans, chopped fine

1 lb. crab meat

1/2 c. chopped celery

2 Tbsp. chopped green onion

1/2 tsp. salt

3/4 c. evaporated milk

1 can cream of celery soup

1/8 tsp. pepper

1 Tbsp. butter

dash of garlic

1/4 c. dry bread crumbs

Saute celery , onion, and 1 cup of pecans in butter until tender.  Add salt and pepper and dash of garlic.  Then add in crab meat to the mixture.  Simmer for 10 minutes.  Add celery soup.  Slowly add in 3/4 cup evaporated milk.  Spoon into casserole dish or shells.  Sprinkle dry bread crumbs and the remaining pecans on top. Pat with butter.  Bake at 350 degrees for 20 to 25 minutes or until brown. Yields 6 servings.