Seafood Macaroni Salad Recipe
Seafood Macaroni Salad Recipe photo by Taste of Home

Seafood Macaroni Salad Recipe

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This refreshing salad is always well received, especially in summer. My mother said the recipe just "evolved", because she kept adding ingredients until it tasted right. It really does have great flavor!
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 3 cups uncooked elbow macaroni (about 10 ounces)
  • 6 ounces peeled and deveined cooked shrimp, rinsed and drained
  • 1 can (6 ounces) crabmeat, drained and flaked
  • 2 cups sliced celery
  • 1/2 small onion, finely chopped
  • 3 to 4 hard-cooked eggs, coarsely chopped
  • 1 cup mayonnaise
  • 3 tablespoons sweet pickle relish or finely chopped sweet pickles
  • 1 tablespoon prepared mustard
  • 1 tablespoon vinegar
  • 1 teaspoon paprika
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 cup) equals 389 calories, 25 g fat (4 g saturated fat), 141 mg cholesterol, 371 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein.

Directions

  1. Cook macaroni in boiling salted water until tender; drain and cool. In a large bowl, combine macaroni, shrimp, crabmeat, celery, onion and eggs; set aside. In a small bowl, mix the mayonnaise, pickle relish, mustard, vinegar and paprika. Add to macaroni mixture; toss lightly. Season with salt and pepper. Cover and chill. Yield: 8 servings.
Originally published as Seafood Macaroni Salad in Reminisce Extra August 1993, p49

Nutritional Facts

1 serving (1 cup) equals 389 calories, 25 g fat (4 g saturated fat), 141 mg cholesterol, 371 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Seafood Macaroni Salad

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MY REVIEW
Reviewed Aug. 22, 2014

I always make TOH recipies exactly as written the first time and then note any changes I might make to suit our famiy. I had to make one change in the recipie as I don't like sweet pickles. It was still great with chopped dills.

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