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“The small amount of crab meat (canned tuna or other cooked fish, if you prefer) and a tiny bit of vinegar give this salad its oomph. It's a forgiving recipe that you can judge for yourself how much of each ingredient you'd like. It keeps well covered in the fridge.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • elbo roni macaroni or other pastas
  • onion, finely minced
  • crabmeat, fresh (if canned, pick out the cartilege)
  • salad dressing (NOT mayonnaise!)
  • vinegar
  • salt and pepper

Directions

  1. Cook pasta and drain, set aside.
  2. Into a large bowl, place the onion and crab meat.
  3. Mix ingredients well with salad dressing.
  4. Add a tiny amount of vinegar for that extra oomph -- Be careful not to overdo this step -- The vinegar is to add a slight tang to the salad and should not overpower any of the other ingredients.
  5. Salt and pepper to taste.
  6. Cover and refrigerate.

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