Kani Macaroni Salad
This kani macaroni salad is easy to make and delicious. Loaded with tender pasta, creamy dressing, vegetables and crab meat, this recipe is hard to resist. Perfect for your next get together or as a meal prep item through the week. No matter what, you’re going to love this recipe!
Ingredients Needed for Kani Macaroni Salad
Pasta – You will need 8 ounces of cooked pasta for this recipe. I like using Delallo Foods shellbows, but any pasta shape will work. Al dente is best.
Dressing – Combine mayonnaise, Greek yogurt, cane sugar, and white vinegar in a mixing bowl. Whisk until well combined.
Kani – You will need 12-ounce package of imitation crab meat. This is 8 crab sticks. Shred the crab meat or cube it into bite-sized pieces.
Vegetables – This recipe calls for julienned cucumber, diced onion, minced jalapeno, and diced celery.
Hard-Boiled Eggs – You will need two hard boiled eggs for this recipe. Grate or dice the eggs and add them to the salad.
Seasoning – Season the dish with salt and black pepper. You can also add a touch of sriracha for some spice.
How to Make Kani Macaroni Salad
Boil a pot of water and cook the pasta according to the package. Al dente is best.
In a large mixing bowl, combine mayonnaise, Greek yogurt, white vinegar, and cane sugar. Whisk until well combined.
Shred or chop the imitation crab meat into bite-sized pieces.
Julienne the cucumbers. Be sure to pat them dry with a paper towel to absorb excess liquid.
Once the pasta is cool, add it to the bowl with the dressing.
Add the diced onions, celery and minced jalapeno.
Add the shredded imitation crab meat and toss until everything is well combined.
Grate two hard boiled eggs over the salad. Toss well.
Season everything with salt and black pepper.
Chill for 30 minutes before serving.
Serve over a bed of julienned cucumber.
Storage
Cover and chill for 30 minutes before serving. Any leftovers can be stored in an airtight container in the refrigerator for three to four days. Looking for more recipes?
Kani Macaroni Salad
Ingredients
Pasta Salad
- 8 ounces shellbow pasta, al dente
- 12 ounces imitation crab, shredded or chopped
- ½ cup sweet onion, diced
- ½ cup celery, diced
- 2 tablespoons jalapeno, minced
- 1 English cucumber, julienned
- 2 hard-boiled eggs, grated
- Salt and pepper to taste
Dressing
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ¼ cup cane sugar
- 2 tablespoons white vinegar
Equipment
- 1 pasta pot
- 1 colander
- 1 large mixing bowl
- 1 microplane paddle grater
Instructions
- Boil a pot of water and cook the pasta according to the package. Al dente is best.
- In a large mixing bowl, combine mayonnaise, Greek yogurt, white vinegar, and cane sugar. Whisk until well combined.
- Shred or chop the imitation crab meat into bite-sized pieces.
- Julienne the cucumbers. Be sure to pat them dry with a paper towel to absorb excess liquid.
- Once the pasta is cool, add it to the bowl with the dressing.
- Add the diced onions, celery and minced jalapeno.
- Add the shredded imitation crab meat and toss until everything is well combined.
- Grate two hard boiled eggs over the salad. Toss well.
- Season everything with salt and black pepper.
- Chill for 30 minutes before serving.
- Serve over a bed of julienned cucumber.
