3	tbsp.	butter or margarine
1/2	c.	chopped celery
1/2	c.	chopped onion
1/4	c.	chopped green bell pepper
3	tbsp.	flour
3		chicken bouillon cubes
21/2	c.	boiling water
1	c.	quick-cooking rice
2	cans	crabmeat, drained and flaked (7 oz. each)
2	c.	shredded Swiss cheese
1	can	sliced mushrooms, drained (4 oz.)
1/4	c.	sliced pimento-stuffed green olives
1	c.	buttered bread crumbs
1/2	c.	shredded Swiss cheese

In skillet, melt butter and lightly sauté celery, onion, and green bell pepper.  Remove from heat and blend in flour.  Dissolve bouillon cubes in boiling water.  Add to skillet and bring to 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 shredded Swiss cheese in the Crockery Pot.  Add sauce; stir lightly to blend.  Cover and cook on high for 3 to 5 hours.

Pour contents of Crockery Pot into shallow heatproof serving dish.  Cover with buttered bread crumbs and sprinkle with 1/2 cup shredded cheese.  Set under broiler until cheese is melted and bread crumbs are crunchy brown.