Crabby Dale's Crab/Pasta Dish

This is a very quick and easy appetizer or entree for Crabby folks like me that get too involved into volunteering. Need a quick easy meal for a function? THIS IS IT! Make it cold. Serve it cold and call it "whatever". Recipe is from one great local neighborhood restaurant in Monona, Wisconsin. Rossario's often serves this lunch item, along with several other signature dishes, during the week days. All you do is a little rough chopping of Crab and veggies, put into regrigerator and chill. Serve it up as an appetizer before any full 3 course dinner.

• Ready In: 15 mins
• Serves: 40
• Yields: 28 pounds

Ingredients

• 4  lbs  crab (real or imitation)
• 24  cups  cooked pasta medium elbow macaroni (5 lbs uncooked)
• 2  red onions, slivered
• 4  large tomatoes, diced
• 2  bunches celery, chopped
• 8  ounces dried parsley
• 4  cups parmesan cheese, pepperoncini dressing
• 2 1⁄2 lbs  frozen peas

Directions

1. Prepare pasta according to package instructions. Drain well and refrigerate.
2. Rough chop crab; Sliver, dice, and chop veggies. Add all together with pasta, parsley, dressing and frozen peas.
3. Refrigerate 4 hours and serve.