2 cans crabmeat, drained
1 c. chopped celery
1 onion, chopped
1 bell pepper, chopped
2 tbsp. canola oil
2 tbsp. flour
Pepper
3 tbsp. dry sherry or white wine
12 saltine crackers, crushed

In skillet, saute onion, celery and bell pepper in the oil until tender. Slowly add the flour until blended. Add the drained crabmeat and sherry. Mix in the crackers. Spoon into casserole dish and bake at 325 degrees for 30 minutes. Serves 4-6.