Tammy’s Crab Salad


  • 1/2 (16 ounce) package elbow macaroni (such as Barilla)
  • 1/2 (16 ounce) jar mayonnaise (such as Hellman’s)
  • Milk, or to taste
  • 1/4 cup white sugar
  • 1 pound imitation crabmeat, cut into chunks
  • 12 ounces mild Cheddar cheese, cut into cubes
  • 1 (10 ounce) package frozen peas


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.

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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.