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

In skillet, melt butter and lightly saute 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 slow cooker. Add sauce; stir lightly to blend. Cover and cook on High for 3 to 5 hours.

Pour contents of slow cooker 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.