Shrimp and Crab Macaroni Salad
A chilled seafood macaroni salad for hot summer days featuring small shrimp and either imitation or real crab meat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Additional Time: 4 hrs
- Total Time: 4 hrs 45 minutes
Ingredients
Salad:
- 5 large eggs
- 3 cups uncooked elbow macaroni
- ½ pound fresh shrimp, peeled and deveined
- ½ pound crabmeat
- 2 strips celery, diced
- ½ onion, minced
- ½ green bell pepper, diced
Dressing:
- 1 cup mayonnaise
- ½ cup milk
- 2 teaspoons cocktail sauce
- 1 teaspoon dried dill weed
- 1 teaspoon chopped fresh mint
- 1 teaspoon salt
- ½ teaspoon white sugar
- ⅛ teaspoon hot pepper sauce
Garnish:
- 2 teaspoons paprika, or as desired
Directions
- 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.
- 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.
- Combine shrimp, crab, macaroni, chopped eggs, celery, onion, and bell pepper in a large bowl.
- Make dressing: Whisk together mayonnaise, milk, cocktail sauce, dill, mint, salt, sugar, and hot pepper sauce in a medium bowl until well combined.
- 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.
Nutrition Facts
- Servings Per Recipe 6
- Calories 621
- % Daily Value *
- Total Fat 36g 46%
- Saturated Fat 6g 32%
- Cholesterol 257mg 86%
- Sodium 893mg 39%
- Total Carbohydrate 45g 16%
- Dietary Fiber 2g 9%
- Total Sugars 4g
- Protein 30g
- Vitamin C 12mg 59%
- Calcium 110mg 8%
- Iron 4mg 22%
- Potassium 490mg 10%
