2 med. stalks celery, chopped (about 1 c.)
1 can condensed cream of shrimp soup
1 tbsp. butter
1 (10 3/4 oz.) can crab meat, drained and flaked
1/2 c. dairy sour cream
1 tbsp. lemon peel, grated
Dash aromatic bitters
4 English muffins, split and toasted
Paprika

Cook and stir celery in butter in 10" skillet until celery is tender, about 5 minutes. Stir in soup, crab meat, sour cream, lemon peel and bitters. Heat just to boiling. Serve over hot muffins; sprinkle with paprika.

Serves 4.

You can use fresh crab meat or canned fish flakes in place of the canned crab meat.