1 c. uncooked elbow macaroni
1 (10 oz.) pkg. crabmeat (frozen)
3/4 c. mayonnaise
3/4 c. salad dressing
1/2 c. chopped onions
1/2 tsp. garlic salt
1/2 tsp. lemon juice

Cook macaroni according to package directions; drain. Cover and refrigerate for 15 minutes. Put thinly sliced crab in bowl. Mix and toss together with other ingredients. Add to chilled macaroni. Toss again. Cover and chill until ready to serve. Can make a day ahead. Yield: 6 to 8 servings.