Macaroni Crabmeat Salad
Creamy, refreshing, and packed with flavor, this Macaroni Crabmeat Salad is the perfect dish for summertime gatherings, potlucks, or a light yet satisfying lunch. Tender elbow macaroni is paired with succulent crabmeat—whether fresh, canned, or imitation—then tossed with crunchy celery, vibrant red bell pepper, and zesty red onion for a delightful medley of textures. A rich dressing made from mayonnaise, sour cream, Dijon mustard, fresh dill, and a splash of lemon juice ties everything together with a tangy, herby flair. This easy-to-make salad requires minimal prep and delivers maximum flavor after a quick chill in the fridge for the ultimate in make-ahead convenience. Garnish with extra fresh dill or crisp green onions, and serve it chilled for an irresistible seafood pasta salad that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 8 ounces crabmeat (fresh, canned, or imitation)
- 2 stalks celery
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons fresh dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions
Instructions
Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
While the macaroni cools, dice the celery, red bell pepper, and red onion into small, uniform pieces. Slice the green onions into thin rounds. Set aside.
If using fresh or canned crabmeat, ensure it is drained and shredded into bite-sized pieces. If using imitation crab, chop it into smaller chunks for better texture integration.
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, fresh dill, salt, and black pepper. Whisk until smooth and creamy.
Add the cooled macaroni, crabmeat, diced vegetables, and green onions to the dressing. Gently toss until all ingredients are evenly coated.
Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Stir the salad before serving and garnish with additional fresh dill or green onions, if desired.
Serve chilled and enjoy!
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 4302 mg | 187% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 19.3 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
