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Seafood Macaroni Salad Recipe

Seafood Macaroni Salad Recipe

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 YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Seafood Macaroni Salad

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janma User ID: 4069782 17510
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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Wine Pairings

Light-Bodied White Wine

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