1 (10 oz.) pkg. egg noodles
1/2 stick butter plus 1 pat
1 c. flaked crabmeat
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. chopped shallows
1 (#303) can Petit Pois peas (green peas)
3 tbsp. grated Romano cheese
Salt and pepper to taste

Boil your egg noodles until they are just firm. Then lightly coat them with 1 pat of butter so that they don't' stick together. Then set aside.

In a skillet, melt down the 1/2 stick of butter and bring it to the sizzling point - not too hot, but hot enough to bubbly lightly. When it is ready, toss in the cup of crabmeat and stir-fry it, uncovered, for about 4 minutes. Then spoon in the cream of mushroom soup, stirring constantly until the soup is totally smooth and the crabmeat mixes in thoroughly. Then add the shallots, the green peas and the cheese, cook uncovered for another 3 minutes over low heat and season to taste. Remove the skillet from the heat, cover it and set aside to cool.

This began as a Mardi Gras recipe because it could be prepared in advance of Carnival and stored in the refrigerator. After the family got back home from a day in the streets it could be reheated.