1 or 2 lb. crabmeat, back fin
1 1/2 c. chopped celery
1/4 c. green pepper, chopped
1/4 c. green onion, chopped
1 can water chestnuts, sliced and drained
1 can Campbell cream of celery soup, undiluted
1 c. Hellmann's mayonnaise
1 1/2 tsp. Old Bay Seafood Seasoning
1 tsp. fresh ground black pepper

Blend soup, mayonnaise and seasoning. Add rest of ingredients and mix well. Bake in greased 9 x 13 inch casserole dish for 30 minutes. Remove from oven and top. Bake for additional 20 to 30 minutes until light brown on top.

Topping: 2 cups Pepperidge Farms (blue bag) stuffing mix and 1 cup shredded Cheddar cheese mixed well.