As promised last week, this is a simple macaroni salad, and when I have serve it, everyone enjoys it. Yes, I use imitation crab meat, because the fresh or canned always has me picking out the shells. And I don’t believe you will miss their taste. However, if you want to use the “real” crab, feel free.
VICKI’S SEAFOOD MACARONI SALAD
Serves: 4
INGREDIENTS:
1 6 0z. Pkg. Imitation Crab Meat
3/4 Tabs. Relish (homemade – see last week’s recipe, or use your own)
1 Stalk Celery to taste (chop into very small pieces
1/4 Box of Cooked Macaroni (cool before adding the other ingredients)*
Mayo to taste
Salt and Pepper to taste
DIRECTIONS:
Mix all ingredients together. Refrigerate before serving for the best result. The recipe can be doubled or tripled.
*Originally, I used “O” ring macaroni, but apparently that can no longer be found. So, the small elbow is perfectly fine for substitution.
This is the best taste and go recipe. I have listed the approximate ingredients that I use, but you really need to taste as you go along because everyone’s palate is different.
When I didn’t have any of my relish, I used store-bought, and it was not the same.
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