Shelly's Recipe

CRAB DELUXE CASSEROLE

Category: Casseroles - Seafood

1 1/4 cup small macaroni shells or bows
1 (6 1/2 oz) can crab meat
1 can cream of mushroom soup
Liquid drained from crab meat plus milk to make 2/3 cup liquid
1/2 tsp Worcestershire sauce
1/4 cup blanched almonds, slivered
1 hard-cooked egg, chopped
2 tbsp chopped parsley
2 tbsp grated Parmesan cheese
2 tbsp fine dry bread crumbs
1/2 tbsp melted butter

Add 2 tsp salt and macaroni to 3 cups boiling water. Boil rapidly, stirring constantly, for 2 minutes. Cover, remove from heat and let stand 10 minutes. Drain liquid from crab meat into measuring cup. There will be about 1/4 cup. Remove cartilage from crab and cut with scissors into bite size pieces. Empty soup into large bowl and stir until smooth. Blend in crab meat liquid and milk. Stir in Worcestershire sauce. Fold in almonds, egg, parsley and crab meat.

Drain and rinse macaroni with warm water and turn into greased casserole. Pour soup and crab meat mixture over macaroni. Mix lightly. Blend crumbs with butter or margarine. Sprinkle cheese and crumbs over top. Bake at 375 until mixture is bubbly and crumbs are lightly browned, about 30 min. Serves 4.