Crab Macaroni Salad recipe

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Ingredients

1 cup elbow macaroni
¾ cup mayonnaise
1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed
¼ cup finely chopped celery
2 tablespoons chili sauce (such as Heinz®)
1 ½ teaspoons lemon juice
1 teaspoon dried dill weed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 leaves lettuce

Nutrition Info

437.5 calories
carbohydrate: 23.9 g
cholesterol: 38.8 mg
fat: 33.6 g
fiber: 1.3 g
protein: 11.2 g
saturatedFat: 5 g
servingSize: -
sodium: 719.7 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes, drain. Rinse macaroni with cold water until completely chilled, drain.

  2. Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.

Recipe Yield

4 servings

Recipe Note

Flaked, canned crab meat stars in this macaroni salad for a refreshing summertime side dish.

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