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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Flaked, canned crab meat stars in this macaroni salad for a refreshing summertime side dish. Ingredients:
1 cup elbow macaroni |
3/4 cup mayonnaise |
1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed |
1/4 cup finely chopped celery |
2 tablespoons chili sauce (such as heinz®) |
1 1/2 teaspoons lemon juice |
1 teaspoon dried dill weed |
1/2 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
4 leaves lettuce |
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.
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