Imitation Crab Salad Recipe

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Imitation Crab Salad Recipe

Good cold salads are great; you can use them with you favorite grilling recipe, potlucks, graduation parties and sometimes work out great as a main dish. This Imitation Crab Pasta Salad Recipe is a very simple recipe and because it calls for Imitation Crab it is very inexpensive. I have made these for years and one of the great thinks about them is you can add anything you think you would like to the recipe. Depending on the mood I am in I may use tuna, crab or salad shrimp in place of the imitation crab and add some fresh frozen peas or shredded carrots. If you’re grilling out this Memorial Day weekend give this Imitation Crab Salad Recipe a try, its goes great with almost anything you cook on the grill. Enjoy

elbow macaroni chopped vegies

5.0 from 3 reviews
Imitation Crab Salad Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 6-8
Ingredients
  • 1 pound elbow macaroni
  • 2 medium tomatoes (chopped)
  • 1 small sweet onion (finely diced)
  • 2 cups shredded cheddar cheese
  • 2 stalks celery (thinly sliced)
  • 1 pound imitation crab meat (flaked or minced)
  • 1 cup mayonnaise or salad dressing (or to taste)
  • Salt and pepper to taste
Instructions
  1. Boil macaroni according to directions on package. Strain and rinse with cold water.
  2. Stir in the onion, celery, tomato, crab meat, mayo, then salt and pepper to taste.
  3. Fold in the shredded cheddar-serve cold (I like to make this a little ahead of time so it has a chance to cool in the fridge)

 

Imitation Crab Salad

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Comments

  1. patti says:

    Use shell macaroni it is prettier and only half of the onion and a mild one it over powers the salad.

  2. patty says:

    I use 1/2 mayo and 1/2 sour cream in pretty much the same receipe. It gives it and extra KICK, instead of just mayo.

  3. Grace says:

    I use Ranch dressing instead of mayo, shell roni fresh veggies of ur choice and imitation cracmeat yummmm!

  4. karen says:

    I’m like Grace and use ranch dressing but with just a little bit of mayo. I also put chopped green or red bell peppers mainly for color but they taste good in it too

  5. C.J. says:

    We add some horseradish, pickle relish, garlic and some cream cheese. Extra sharp cheddar is best also.

  6. Nannette M Rudy says:

    I used shell macaroni, water-chest nut instead of celery (I preferred) also I used salad shrimp (already had in refig) instead of imitation crab and sliced black olives for color. Dressing; 1/2 mayo and 1/2 sour cream and little horseradish, Next time I will use the crab :~)

  7. Angela says:

    I LOVE this recipe, and I’ve been making it for many years. I always use the medium size pasta shells (as it makes sense to me with anything which involves seafood.) I use Roma tomatoes… because they are firm and less watery. I also use a litle less of the onions, but I add some chopped green onions to it for a bit of color. You can also add a few chopped green olives w/pimentos if you wish. I cut the cheese in half (in order to save a LOT of fat & calories), I use ‘lite’ “Miracle Whip”. I don’t usually like it, but it works very well in this recipe. When I first found this recipe many years ago, it was referred to as “Neptune Salad”. It’s always a HIT at the cook-outs which I bring it to, so ENJOY!

  8. Jack says:

    Have made this two times in last two weeks, it is great

  9. Evelyn Barfield says:

    I add some Horseradish and Geen Onions…….

  10. Becky says:

    I add chives (instead of green onion) and Bay Seasoning.

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