Shrimp and Crab Macaroni Salad

A cold shrimp and crab salad with pasta, celery, onion, and green pepper. Imitation crabmeat also works well in place of real crab. Can also be made with salmon or tuna in place of shrimp and crab.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 621 Calories

Ingredients

• ½ cup milk
• 1 teaspoon salt
• 5 eggs
• 1 cup mayonnaise
• ½ teaspoon white sugar
• 1 teaspoon dried dill weed
• ½ green bell pepper, diced
• ½ pound crabmeat
• ⅛ teaspoon hot pepper sauce
• ½ onion, minced
• 3 cups uncooked elbow macaroni
• 2 strips celery, diced
• ½ pound fresh shrimp, peeled and deveined
• 1 teaspoon fresh mint
• 2 teaspoons cocktail sauce
• 2 teaspoons paprika, for garnish

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs.

Step 3

In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab.

Step 4

In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce.

Step 5

Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.