Served as main course. Non-vegetarian dish.

3 Tablespoons Butter

1/2 cup chopped Celery

1/2 cup chopped Onion

1/4 cup chopped Green Bell Pepper, optional

3 Tablespoons Flour

3 Chicken bouillon cubes

2 1/2 cups boiling Water

1 cup quick-cooking Rice

2 (7 oz) cans Crab-meat, cartilage removed, drained and flaked

2 cups grated Swiss Cheese

1 (4 oz) can sliced Mushrooms, drained

1/4 cup sliced Pimiento-stuffed Olives

1/4 cup sliced Almonds, optional

1 cup Buttered Bread Crumbs

1/2 cup grated Swiss Cheese

In skillet, melt butter and lightly saute celery, onion and green pepper. Remove from heat and blend in flour. Dissolve bouillon cubes in boiling water. Add to skillet and bring to a boil, stirring constantly. Cook sauce over medium heat for about 2 minutes or until slightly thickened. Lightly toss remaining ingredients except buttered crumbs and 1/2 cup grated cheese in Crock-Pot. Add sauce; stir lightly to blend. Cover and cook on High f or 3 to 5 hours. Pour contents of Crock-Pot into shallow heatproof serving dish. Cover with buttered bread crumbs and sprinkle with 1/2 cup grated cheese. Set under broiler until cheese is melted and bread crumbs are crunchy brown.

Serves: 4-6

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