| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Elbow macaroni |
| 2 |
lb |
Russet or large red potatoes |
| 3 |
|
Hard cooked eggs, minced |
| 1/2 |
lb |
Imitation crab, minced |
| 1/2 |
|
Sweet onion, minced |
|
|
Mayonnaise (about 1&1/2 cups) |
INSTRUCTIONS
Cook macaroni according to package directions. Drain, rinse with cold
water, and set aside. Boil potatoes about 25 minutes, or until fork tender
(Don't let get mushy) Drain, rinse under cold water until cool enough to
handle. Peel and dice potatoes. In large bowl, combine macaroni, diced
potatoes, eggs, crab meat, onions, and mayonnaise to desired consistency.
Salt and pepper. Gently toss to combine ingredients. Refrigerate at least 1
hour.
This recipe appeared in the Kansas City Star. Posted to TNT - Prodigy's
Recipe Exchange Newsletter by Judy Ferbert <ajewell@sound.net> on Jul 3,
1997
A Message from our Provider:
“Forbidden fruits create many jams”