2 medium stalks celery, chopped (about 1 cup)
1 tablespoon butter or margarine
1 can (10¾ ounces) condensed cream of shrimp soup
2 cans (7½ ounces each) crabmeat, drained and flaked*
½ cup dairy sour cream
1 tablespoon grated lemon peel
Dash of aromatic bitters
4 English muffins, split and toasted
Paprika

Cook and stir celery in butter in 10-inch skillet until celery is tender, about 5 minutes. Stir in soup, crabmeat, sour cream, lemon peel and bitters. Heat just to boiling. Serve over hot muffins; sprinkle with paprika. 4 servings.

*1 can (7 ounces) fish flakes, drained can be substituted for 1 can of the crabmeat.

THINK CRAB
Crabmeat lends a touch of elegance to any fish dish, as well as a good supply or protein, calcium and minerals. You can combine it with less expensive fish to stretch it in sauces, salads, chowders and dips. Crabs are available live (close to the place of capture), frozen (cooked in the shell) and canned. Some processors have floating canneries to facilitate immediate packing of the fresh crabs.

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