2 cups shell or elbow macaroni
1 1/4 cups milk
1 can cream of mushroom soup
1 cup cooked peas
1 teaspoon salt
1/2 teaspoon onion salt
Dash of black pepper
1 pound backfin crab meat (picked over)
1/2 cup buttered bread crumbs

Cook macaroni according to package directions. Drain and rinse  with hot water. Drain. Add milk to mushroom soup and heat until  hot. Add peas, all seasonings, then add crab meat, mixing lightly  with fork. Put into a greased 1 1/2 quart casserole dish. Cover with  bread crumbs. Bake at 350 degrees F for about 20 to 25 minutes.

Makes 4 to 6 servings.