Crab Pecan Delight

Y’all, this is the kind of dish that shows up at every good Southern potluck, and nobody ever leaves without asking for the recipe.

Sweet crab meat gets sauteed with celery, green onions, and a generous handful of chopped pecans in butter until everything smells like heaven. Cream of celery soup and evaporated milk bring it all together into a rich, scoopable casserole that gets topped with breadcrumbs, more pecans, and a pat of butter before hitting the oven.

It bakes up golden and bubbling with a crunchy top and a creamy, nutty center that’s pure comfort.

Kitchen Tips

• Toast the pecans in a dry skillet for a couple minutes before adding them. It deepens their flavor and gives the whole dish a richer, nuttier backbone.
• Don’t skip the evaporated milk. Regular milk won’t give you the same creamy richness without curdling in the oven.
• This casserole reheats well the next day. Cover with foil and warm it through so the top doesn’t over-brown.