Italian Dinner Italian Seafood

How to make Crabmeat Potato Macaroni Salad

The Crabmeat Potato Macaroni Salad. A recipe straight from a friend in Hawaii.



  • 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


  1. 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.
  2. Cook potatoes, in slightly salted boiling water just until tender – not falling apart. Drain and add to bowl with pasta. Toss gently to combine.
  3. 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.
  4. Combine mayonnaise, celery, carrots, and onion to cooled pasta and toss to combine.
  5. Cover and refrigerate to chill until ready to serve.
  6. Before serving, gently fold in eggs and crabmeat and season to taste with salt and pepper.
  7. Enjoy your Crabmeat Potato Macaroni Salad!


NOTE: I have successfully made this recipe using imitation crab and sometimes imitation lobster. Both were delicious.




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