Crab Macaroni Salad

Name: Crab Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 1 cup elbow macaroni; 0.75 cup mayonnaise; 1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed; 0.25 cup finely chopped celery; 2 tablespoons chili sauce (such as Heinz®); 1.5 teaspoons lemon juice; 1 teaspoon dried dill weed; 0.5 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 4 leaves lettuce

3.30 (13)

⏱ 20 mins 🍽 Serves 4 🏷 Main course

This refreshing salad combines tender elbow macaroni with succulent canned crab meat. The creamy dressing is given a kick with chilli sauce and a bright note from lemon juice and dill. Chopped celery adds a satisfying crunch. It's a simple, no-cook assembly that's ideal for a light summer meal when served in fresh lettuce leaves. Ready in just 20 minutes, it serves four people.

Ingredients

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

Method

Fill a large pot with lightly salted water and bring it to a rolling boil. Add the elbow macaroni and cook for 8 minutes until it is tender but still firm. Drain the pasta, then rinse it under cold running water until it is fully cooled. Drain once more.
Combine the cooked macaroni, mayonnaise, flaked crabmeat, chopped celery, chilli sauce, lemon juice, dried dill, kosher salt, and black pepper in a mixing bowl. Stir everything together thoroughly. To serve, spoon the finished salad mixture into individual lettuce leaves.

Nutrition (per serving)

Calories438 kcal

Fat34 g

Sugars2 g

Protein11 g

Sodium720 mg

Recipe details

CategoryMain course

AuthorKim