Crab Orleans Casserole

Description
Makes 4-5 servings

Ingredients

 * ½ cup chopped onion
 * ½ cup chopped celery
 * ½ cup chopped green pepper
 * 2 tablespoons butter or margarine
 * 1 x 10¾-ounce can condensed cream of mushroom soup
 * ½ cup chicken broth
 * 3 cups cooked rice
 * 1 pound lump crab meat
 * 2 hard-cooked eggs, chopped
 * 1 teaspoon poultry seasoning
 * 1 teaspoon salt (Tony's creole seasoning)
 * ½ teaspoon ground black pepper (Tony's creole seasoning)
 * 1 tablespoon lemon juice
 * 1 x 3-ounce can French fried onions (optional)
 * tartar sauce (optional)

Directions

 * 1) Cook onion, celery and green pepper in butter in large saucepan until tender.
 * 2) Blend in soup and broth.
 * 3) Add rice, crab meat, eggs, poultry seasoning, salt, black pepper (Tony's) and lemon juice.
 * 4) Mix well.
 * 5) Turn into greased 2-quart baking dish; top with French fried onions, if desired.
 * 6) Bake at 350°F for 30 minutes or until hot and bubbly.
 * 7) Sprinkle fried onions on top.
 * 8) Serve with tartar sauce, if desired.