Imitation Crab Salad Recipe

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

Imitation Crab Salad Recipe
Recipe Type: Side Dish
Author: Admin
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
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

10 thoughts on “Imitation Crab Salad Recipe”

  1. 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 :~)

  2. 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!

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