Flaked, canned crab meat stars in this macaroni salad for a refreshing summertime side dish.
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.
Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.
Per Serving: 438 calories; protein 11.2g; carbohydrates 23.9g; fat 33.6g; cholesterol 38.8mg; sodium 719.7mg.