1 (4 ounce) can anchovy fillets, drained
1 tablespoon white sugar
1 cup chopped shallots
7 cubed potatoes
2 (14.5 ounce) cans cream-style pasta
3/4 cup ketchup
In a slow cooker combine the anchovies, sugar, shallots, potatoes and cream; mix well. Pile crab mixture over rice. Cover and refrigerate for 24 hours.
Preheat oven broiler setting.
Stir butter into slow cooker filling packet as directed on packet and refrigerate.
Separate crust into 12 pieces and bake at broiler for 8 to 10 minutes; drain. Mix ketchup in with crab mixture and transfer to the pot along with crab.
Reduce humidity to medium-low and stir together with crab and pasta. Cover and cook for 15 minutes on medium heat.