Cold Crab Casserole

 

Picnic food!  Or backyard eating food, whatever your pref is.  What I'm bringing you tonight is an up-scaled fancy pants variation of one of my all-time favorite dishes from childhood.  It's filling and tasty and easy to make.  And because it can be served cold, it's an ideal dish to make in the morning to enjoy later in the day or tote with you to a friend's house for sharing.

Cold Crab Casserole

1 (16 oz.) box small shell noodles
2 (4 oz.) cans lump crab meat, drained
1-1/2 cups mayo
1 (8 oz.) can peas, drained
1 tbsp. capers
1/2 tsp. Spanish paprika

Prepare noodles according to box directions.  Once cooked, rinse noodles with cold water and set aside to finish draining.

In a big bowl, mix together everything.

Yeah, that easy. The best thing about this dish is that it can be eaten at any temperature, but I recommend cold.

NOTES

This is based on my Mom's Tuna Noodle Casserole which is cooled cooked elbow macaroni, mayo, peas and tuna instead of crab.  Delish and it never lasts long.

You can use any kind of substantial noodle (would not recommend spaghetti or fettuccine).  We chose small shells because, well, it was shellfish. :)