Crab & Macaroni Casserole

Crab & Macaroni Casserole

Ingredients:

2 cups shell or elbow macaroni

1-1/2cups milk

1 can cream of mushroom soup

1 cup cooked peas

1 teaspoon salt

1/8 teaspoon onion salt

dash of black pepper

1 pound backfin crab meat

1 cup buttered bread crumbs


Directions:

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 1? quart casserole dish. Cover with bread crumbs. Bake in 350 degree oven for about 20 to 25 minutes.

Makes 4 to 6 servings.

Tuscan Crab Salad

Tuscan Crab Salad 

Ingredients:

10 oz. Jumbo Lump crabmeat, cleaned

1/4 c. fresh lemon juice

2 tsp. Dijon mustard

1 tsp. honey

1/4 tsp. salt

1/4 tsp. garlic, minced

1/4 tsp. dried oregano leaves

1/2 c. extra virgin olive oil

1 jar (6 oz.) artichoke hearts, drained, quartered

1/2 c. black olives, sliced

1 jar (6 oz.) roasted peppers, julienne

6 oz. arugula

4 oz. baby spinach leaves

salt and pepper to taste

3 oz. sliced almonds


Directions:

Whisk together lemon juice, mustard, honey, salt, garlic and oregano in a large bowl. Slowly drizzle in olive oil, whisking constantly. Remove 1/4 cup dressing and set aside and reserve.

Add crab meat, artichokes, olives and roasted peppers to remaining dressing in mixing bowl.

Place arugula and spinach into a large bowl. Drizzle reserved dressing over and mix lightly till leaves are evenly coated. Season to taste with salt and black pepper.