2 cans (7 1/2 oz.) crab meat
1 pkg. frozen sm. peas, thawed
3 cans cream of celery soup, undiluted
1 (4 oz.) can sliced mushrooms
1 (4 oz.) can sliced water chestnuts
2 tbsp. chopped pimento
1/2 c. minced onion
2 c. plain croutons, fried in 1/2 stick butter

1. Mix all ingredients, except croutons.

2. Place in buttered 2 quart casserole. Cover, let stand in refrigerator overnight.

3. Sprinkle buttered croutons over the casserole. Bake at 350 degrees for 30-45 minutes. Use a heat proof casserole, so dish won't break when being transferred from refrigerator to oven. Serves 8.