1 1/2 c. pecans, chopped fine1 lb. crab meat1/2 c. chopped celery2 Tbsp. chopped green onion1/2 tsp. salt3/4 c. evaporated milk1 can cream of celery soup1/8 tsp. pepper1 Tbsp. butterdash of garlic1/4 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.
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.