Shrimp and Crab Macaroni Salad
Description
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.
Ingredients
•
5 large eggs
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3 cups uncooked elbow macaroni
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1/2 pound fresh shrimp, peeled and deveined
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1/2 pound crabmeat
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2 strips celery, diced
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1/2 onion, minced
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1/2 green bell pepper, diced
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1 cup mayonnaise
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1/2 cup milk
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2 teaspoons cocktail sauce
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1 teaspoon dried dill weed
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1 teaspoon chopped fresh mint
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1 teaspoon salt
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1/2 teaspoon white sugar
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1/8 teaspoon hot pepper sauce
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2 teaspoons paprika, or as desired
Directions
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.
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.
3
Combine shrimp, crab, macaroni, chopped eggs, celery, onion, and bell pepper in a large bowl.
4
Make dressing: Whisk together mayonnaise, milk, cocktail sauce, dill, mint, salt, sugar, and hot pepper sauce in a medium bowl until well combined.
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.