As I admired the gorgeous eggplants in the produce section, I sort of muttered, “Hmm… wonder what I could do with those?” a female replying, “I always make salsa!” SALSA??? I decided to give it a try, so I wrote down her recipe. YUM!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ (16 ounce) package elbow macaroni (such as Barilla®)
- ½ (16 ounce) jar mayonnaise (such as Hellman’s®)
- milk, or to taste
- ¼ cup white sugar
- 1 pound imitation crabmeat, cut into chunks
- 12 ounces mild Cheddar cheese, cut into cubes
- 1 (10 ounce) package frozen peas
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Whisk mayonnaise, milk, and sugar together in a bowl until smooth and creamy.
- Stir elbow macaroni, crabmeat, Cheddar cheese, and peas together in a large bowl. Pour mayonnaise mixture over crab mixture and stir to coat. Chill in the refrigerator for at least 3 hours.
Nutrition Facts
| Calories | 588 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 13 g |
| Sodium | 947 mg |
| Sugars | 13 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I added spices, green relish, less mayo, diced scallions and diced celery – used both real canned crab and surimi to add more and only used 2 cups of small shells for pasta. It was delicious.
i used lentil pasta, a little less sugar and edamame instead of peas, only half of shredded sharp cheddar cheese
Loved this!! I used less noodles so I also reduced the cheese to half and added purple cabbage, broccoli, purple, white and yellow carrots and purple bell peppers. It was AWESOME!!!
My final product turned out really tasty! However, the recipe as stated is very lacking in flavor for our tastes. It calls for too much sugar for us, so I cut it in half, which was fine. I added 1 medium chopped onion, cut the cheese cubes down to only 4 ounces, added dried dill, 2 tablespoons lemon juice (left out the milk), salt and pepper.