1 lb. lump crabmeat
6 tbsp. butter
3 oz. dry sherry
1 (5 oz.) can mushrooms (stems and pieces)
3 green onions, chopped
1/2 sm. bell pepper, chopped
1 tbsp. chopped parsley
1 pimento, chopped
1/2 tsp. garlic salt
1/2 tsp. white pepper
1/2 tsp. celery seed
1/2 c. bread crumbs

Saute onions, green pepper and mushrooms lightly in butter. When they soften, add pimento, crabmeat and seasonings and sherry. Toss but do not break up crabmeat lumps. Add half of bread crumbs and put mixture in ramekins. Top with remaining bread crumbs, run under broiler to heat thoroughly. Serve with toast points.