The Crabmeat Potato Macaroni Salad. A recipe straight from a friend in Hawaii.
INGREDIENTS:
- 8 oz short pasta – penne, gemelli, etc.
- ¼ cup rice vinegar – or to taste
- 2 tb sugar
- 2 celery ribs – finely chopped
- 2 carrots – peeled, shredded
- 4 hard boiled eggs – peeled, chopped
- Salt and pepper
- 1 ½ lbs red potatoes – diced in ½-inch pieces, peeled or unpeeled
- 1 ½ – 2 cups Helleman’s mayonnaise
- 1 onion – finely chopped
- 8 oz lump crab meat – carefully picked over
METHOD:
- Cook pasta in a large pot of salted boiling water until al dente, stirring often. Drain well and pour into a large bowl. Sprinkle with a dash of oil to prevent the pasta from sticking together.
- Cook potatoes, in slightly salted boiling water just until tender – not falling apart. Drain and add to bowl with pasta. Toss gently to combine.
- Combine, vinegar and sugar, mix well until sugar is slightly dissolved and pour over pasta/potato mixture. Toss gently, cover, and refrigerate to cool for a few hours.
- Combine mayonnaise, celery, carrots, and onion to cooled pasta and toss to combine.
- Cover and refrigerate to chill until ready to serve.
- Before serving, gently fold in eggs and crabmeat and season to taste with salt and pepper.
- Enjoy your Crabmeat Potato Macaroni Salad!
NOTE: I have successfully made this recipe using imitation crab and sometimes imitation lobster. Both were delicious.
BUON MANGIATA!
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