Crab Macaroni Salad

Crab Macaroni Salad

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Kim 3

"Flaked, canned crab meat stars in this macaroni salad for a refreshing summertime side dish."
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20 m servings 438 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 720 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



Very good!! I added some paprika and ground red cayenne pepper as I like a little kick. Will be making again..

It is an excellent recipe. I added a little more celery and some raw onion. Strangely enough, my elbow macaroni didn't change into rotini like the picture!

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