1 (10 oz.) pkg. frozen patty shells (6)
1 c. crabmeat or crab sticks, flaked
2 c. (or less) biased-sliced celery
1 (5 oz.) can (1/2 c.) water chestnuts, sliced and drained
1/2 c. mayonnaise or salad dressing
1/2 c. sour cream
1/4 c. white wine or sherry
1/4 slivered almonds, toasted
(Opt. - 2 tbsp. onion & 1/4 c. sliced olives)

Bake patty shells according to package directions. In 1 1/2 quart casserole, combine crabmeat, celery, water chestnuts (olives and onion). Combine mayonnaise, sour cream, wine; fold into crab mixture. Bake in 350 degree oven for 25 minutes or until bubbly. Spoon mixture into patty shells; sprinkle with almonds. Salad or main luncheon dish served with green salad.