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Listed in: Main Dishes: Seafood / Crab
3 c uncooked spiral pasta (I prefer Campanella pasta because it holds sauces!) (You can also use flat wide noodles),
cooked al dente in salted water
1-3/4 c sliced fresh mushrooms ( I used a package and sliced them)
1/2 sweet onion, coarsely chopped
5 T butter, cubed
2 T all-purpose flour
3/4 t pepper
1/2 t salt
1-1/2 c milk (2% okay) (half & half, light or otherwise, is okay too)
4 cans (6 oz each) lump crabmeat, drained ( I used 16 oz container)
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1/4 c crushed butter-flavored crackers
1. Preheat oven to 350°. Cook pasta according to package directions; Drain.
2. Meanwhile, in a large skillet, saute mushrooms & onions in butter until tender, but not over cooked.
3. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened.
4. Stir in crab and soup until blended.
5. Add crab mixture to pasta; toss to coat.
6. Transfer to a greased 13x9-in baking dish; sprinkle with cracker crumbs.
7. Bake, uncovered, 25-30 minutes or until bubbly. (I cooked it for 30 min). Yield: 8 servings.
(Cook's note: My personal modifications are in parentheses!)
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Recipe Cloud Tags:- spiral
- cooked
- uncooked
- flour
- salted
- onions
- preheat
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- pepper
- undiluted
- modifications
- greased
- cracker
- mixture
- because
- sprinkle
- fresh
- transfer
- sweet
- crushed
