Lunch Recipe

Crab Macaroni Salad

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

NUTRITION FACT

Per Serving: 438 calories; protein 11.2g; carbohydrates 23.9g; fat 33.6g; cholesterol 38.8mg; sodium 719.7mg.

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