This Crab Pasta Salad recipe is the perfect way to make a traditional macaroni salad extra special! It comes together in less than 20 minutes and is a total crowd-pleaser!
116 ounce boxdried elbow macaroni, boiled al dente per package directions and cooled completely.
4ribscelery, diced
½small-mediumonion, finely diced
116 ounce package lump crab meat or imitation of crab meat, drained if there is liquid
1cup mayonnaise
1teaspoonkosher salt,to taste
¼teaspoonground black pepper,to taste
Instructions
Combine all salad ingredients in a large bowl.
Mix well and taste. Adjust seasonings if necessary.
Refrigerate until serving.
Video
Notes
Be sure to use salted water to boil the pasta to make the pasta more flavorful.
Cook the macaroni al dente as it will soften up more as it absorbs the mayo and be sure to cool it completely before mixing together the salad.
Taste and adjust the ingredients to your unique taste as you mix it. I listed the ingredients in the amounts that I personally enjoy. Like most of the other cooking that you'll see on this blog, the amounts of ingredients are completely subject to your own personal tastes.
Be sure to refrigerate before serving, it tastes better cold.
Leftovers and storage: This will last up to 4-5 days covered in the refrigerator.