1 lb. crabmeat, picked over (can substitute 1 quart fresh oysters, undrained)
1/2 c. chopped onion
1/2 c. sliced celery
2 c. sliced fresh mushrooms
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
1 1/2 c. grated sharp Cheddar cheese
1 can (10 1/2 oz.) cream of potato soup
1 jar (2 oz.) diced pimento
1/4 tsp. hot pepper sauce

If using oysters, make sure any shell particles are removed. In large saucepan, cook onion and celery in butter until tender. Add mushrooms and cook for one minute. Over low heat, stir flour, salt and pepper into vegetable mixture. Add milk gradually until thickened, being careful not to boil. Add cheese and stir until melted. Add crab (or oysters), soup, pimento and hot pepper sauce. Over low heat, cook for 5 to 10 minutes or until oysters begin to curl.

Makes 6 to 8 servings.