1 (6 oz.) pkg. frozen crab meat, thawed and drained or 1/2 lb. fresh backfin crab
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 c. milk
1 c. uncooked small seashell macaroni
1/2 c. shredded Cheddar cheese
2 tbsp. grated onion

Combine all ingredients in a 1 1/2-quart casserole. Cover and refrigerate overnight.

Bake at 350°F for 1 hour or until macaroni is tender.

Yield: 4 servings.