- 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
- 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.
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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"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."