Shrimp and Crab Macaroni Salad

A chilled seafood macaroni 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.

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

Ingredients

• 1 teaspoon salt
• 1 cup mayonnaise
• 1 teaspoon dried dill weed
• 3 cups uncooked elbow macaroni
• 2 strips celery, diced
• 2 teaspoons cocktail sauce
• 5 large eggs
• 1 teaspoon chopped fresh mint
• 0.5 cup milk
• 0.5 teaspoon white sugar
• 0.125 teaspoon hot pepper sauce
• 0.5 green bell pepper, diced
• 0.5 onion, minced
• 0.5 pound fresh shrimp, peeled and deveined
• 0.5 pound crabmeat
• 2 teaspoons paprika, or as desired

Recipe Instructions

Step 1

Prepare salad: Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice 1 egg for garnish; chop remaining 4 eggs.

Step 2

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 3

Combine shrimp, crab, macaroni, chopped eggs, celery, onion, and bell pepper in a large bowl.

Step 4

Make dressing: Whisk together mayonnaise, milk, cocktail sauce, dill, mint, salt, sugar, and hot pepper sauce in a medium bowl until well combined.

Step 5

Pour dressing over macaroni mixture; mix thoroughly. Sprinkle with paprika and garnish with egg slices. Seal the bowl with plastic wrap and chill in the refrigerator, 4 to 6 hours.