3 cups uncooked spiral pasta
1 3/4 cups sliced fresh white mushrooms
5 tablespoons butter, cubed
2 tablespoons all purpose flour
3/4 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups milk
24 ounces lump crabmeat, drained and picked
1 can (10 3/4 ounces condensed cream of mushroom soup
1/4 cup crushed Ritz crackers
Preheat oven to 350 degrees. Cook pasta according to box directions. In a large skillet over medium heat, melt butter and saute mushrooms for five minutes. Stir in flour, pepper and salt. Slowly add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in crab and soup until blended.
Drain pasta and transfer to large bowl. Add crab mixture and toss to coat. Grease a 13″x9″ baking dish. Place crab and pasta mixture into baking dish and sprinkle with cracker crumbs. Bake, uncovered for 30 minutes or until bubbly.
