1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped bell peppers
1/4 tsp. minced garlic or garlic powder
1/2 c. pimientos
2 sticks butter
2 cans cream of celery soup
2 lbs. crabmeat
3 c. cooked rice

Saute onions, celery and bell peppers in butter, also garlic and pimientos. When tender, add soup and crab and cook until soup is dissolved and crab is white (6 minutes). Then add cooked rice if casserole is still soft. Cook 3 minutes. Turn off. Makes 8 large servings.