1-1/4 cup milk
1 can cream of celery soup
1 cup cooked peas or carrots
1 teaspoon salt
1/2 teaspoon onion salt
Dash of black pepper
1 pound backfin crab meat, picked over or 2 small cans, drained or can use imitation crab meat pieces
1 roll Ritz type crackers, crushed
1/4 pound butter
Preheat oven to 350 degrees. Butter a 1-1/2 quart casserole dish. Melt butter and mix with crackers; set aside.
Cook macaroni al dente according 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 20 to 25 minutes until lightly browned.
Makes 4 to 6 servings.