1 c. fresh or imitation crab
1 c. chopped celery
1 1/2 c. cooked frozen peas
1/2 pt. mayonnaise
4 tbsp. French dressing
1/2 lb. spaghetti

Night before, cook 1/2 pound raw spaghetti broken into 1/2 inch pieces. Drain and let cold water run over to cool. Add 4 tablespoons French dressing; mix well, cover and refrigerate overnight. Add 1 cup chopped celery, peas, crabmeat, and mayonnaise. Mix well and refrigerate.