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.
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.
Nutrition
Serving: 1serving, Calories: 305kcal, Carbohydrates: 38g, Protein: 9g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 356mg, Potassium: 192mg, Fiber: 2g, Sugar: 10g, Vitamin A: 183IU, Vitamin C: 6mg, Calcium: 38mg, Iron: 1mg