2 c. shell or elbow macaroni
1-1/4 c. milk
1 can cream of celery soup
1 c. cooked peas or carrots
1 tsp. salt
1/2 tsp. onion salt
dash of black pepper
1 lb. backfin crab meat, picked over or 2 small cans, drained or
can use imitation crab meat pieces
1 rolls Ritz type crackers, crushed
1/4 lb. butter
Preheat oven to 350. Butter a 1 1/2 quart. casserole dish. Melt
butter and mix with crackers; set aside. Cook macaroni al dente
to package directions. Drain and rinse with cool water and drain
again. Add milk to soup and heat until hot. Add peas,
salt, onion salt and pepper; then add the crab meat, mixing
lightly. Pour into casserole dish. Sprinkle with
buttered cracker crumbs and bake for about 20 to 25 minutes.
Makes 4 to 6 servings.
