Creamy Crab Casserole
3 to 4 servings

1 (10-3/4-ounce) can condensed cream of mushroom soup
1 cup sour cream
1 pound fresh or frozen imitation crabmeat, thawed if frozen, coarsely chopped
1 (10-ounce) package frozen asparagus spears, thawed, drained, and chopped
1/4 teaspoon black pepper
2 cups crushed cheese-flavored crackers
1/3 cup butter, melted

Preheat the oven to 400° F. Coat an 8-inch square baking dish with nonstick cooking spray.
In a large bowl, combine the soup, sour cream, crabmeat, asparagus, and pepper; mix well. Pour into the baking dish.
In a small bowl, combine the cracker crumbs and butter; mix well and sprinkle over the crabmeat mixture.
Bake for 15 to 20 minutes, or until heated through. Serve immediately.