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Recipe

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Macaroni Crab Casserole

  • 2 cups shell or elbow macaroni
  • 1¼ cups milk
  • 1 can cream of mushroom soup
  • 1 cup cooked peas
  • 1 teaspoon salt
  • ½ teaspoon onion salt
  • dash of black pepper
  • 1 pound backfin crab meat
  • ½ cup buttered bread crumbs

Cook macaroni according to package directions. Drain and rinse with hot water.

Add milk to mushroom soup and heat until hot. Add peas, all seasonings, and then crab meat, mixing lightly with fork.

Put in greased 1½ quart casserole dish. Cover with bread crumbs. Bake in 350 degree oven for about 20 to 25 minutes.

Makes 4 to 6 servings.

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This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
True Blue Certified
The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
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