Crab Casserole

Since I am sharing crab recipes today, I thought of this one, a delightful dish to prepare if you really want to impress your guests or if you just want something really good.

Crab Casserole 
serves about 6 

2 1/2 sticks of butter or margarine, divided
1/2 cup chopped onions
1 bell pepper, julienne
5 small garlic pods, minced
1 can mushroom soup
1/4 cup sliced pimentos
3 parsley sprigs, minced
2 ribs of celery, thinly sliced
4 sliced of white bread, crusts removed
1/2 cup water
2 cups crabmeat
2 cups cooked white rice
Salt and pepper
Panko or plain bread crumbs

Preheat oven to 475 degrees F. In a large skillet over medium heat, add 2 sticks of butter. Sauté the onions, bell pepper, celery and garlic until onions wilt. Add soup, pimentos, parsley and crabmeat. Cook for 5 minutes. Soak the bread in the water and break apart using a folk. Add bread and water to the pan and stir in the rice, salt and pepper to taste mixing well. Spoon into a buttered 2 quart casserole dish, sprinkle with the Panko and dot with remaining butter. Bake covered in oven for half an hour. Remove cover and bake for 5 minutes to brown top.

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