For the macaroni 1/2 pound elbow macaroni 1/2 tablespoon salt
For the Dressing 1 1/2 cups Hellman’s mayonnaise 1/2 small onion diced 8 ounces imitation crab chopped 1 cup frozen peas cooked 1 stalk celery chopped 2 large hard boiled eggs chopped 1 tsp pepper 2 tsp salt 1 green onion chopped
In a very large pot bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until soft, about 13 – 15 minutes (you don’t want al dente pasta for this). Drain pasta and set aside.
Meanwhile in a large bowl combine onions, crab, peas, celery, eggs, salt and pepper. Mix in the mayonnaise.
Gently stir in the cooked and drained macaroni.
***MAKE AHEAD NOTE: Can, and should, be made at least 4 hours in advance and preferably up to 1 day for the flavors to marry. Cover and refrigerate.
Quantities for 30 people For the macaroni 1 lb elbow macaroni 1 TBSP salt For the Dressing 3 cups Hellman’s mayonnaise 1 small onion, diced 1 pound imitation crab , chopped 1 (10 ounce) package frozen peas , cooked 2 stalks celery , chopped 4 hard boiled eggs , chopped 1/2 teaspoon pepper 1 teaspoon salt 3 green onions chopped
In a very large pot bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until soft, about 13 – 15 minutes (you don’t want it al dente).
Drain pasta and return to pot.
In the meantime, in a large bowl combine onions, crab, peas, celery, eggs, salt and pepper. Mix in the mayonnaise. Gently stir in the cooked and drained macaroni. Refrigerate until ready to serve.
Categories: Sides & Salads Tags:
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