Crab Macaroni Salad Recipe
Ingredients
| Elbow macaroni | 1⁄8 Ounce | |
| Crabmeat | 1 Can (10 oz) | |
| Shredded cabbage/1 cup diced carrots | 1⁄2 Cup (8 tbs) | |
| Diced cucumbers | 1 Cup (16 tbs) | |
| Diced celery | 1 Cup (16 tbs) | |
| Chopped onion | 1⁄4 Cup (4 tbs), or thinly sliced | |
| Chopped green pepper | 1⁄2 Cup (8 tbs), or thinly sliced | |
| Pimento | 4 Ounce, cut into strips (1 Jar) | |
| Hard cooked eggs | 3 , sliced | |
| Mayonnaise/Salad dressing | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 107 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.98 g4.9%
Trans Fat 0 g
Cholesterol 167.4 mg55.8%
Sodium 435.1 mg18.1%
Total Carbohydrates 5 g1.8%
Dietary Fiber 1.3 g5%
Sugars 3.1 g
Protein 13 g25.6%
Vitamin A 16.5% Vitamin C 65%
Calcium 8.2% Iron 4.7%
*Based on a 2000 Calorie diet
Directions
Flake crab; combine with macaroni, cabbage, cucumbers, celery, onion, green pepper, pimento and eggs.
Season with salt and pepper.
Blend with mayonnaise or boiled dressing.
Garnish with thin slices of tomatoes and radishes.
Chill for at least 30 minutes.
Chef
