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Shrimp and Crab Macaroni Salad

This salad is a summertime staple in our house. If you want to splurge, go ahead and use real crab. —Darla Andrews, Boerne, Texas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    9 servings


  • 2 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons sugar
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 ounces imitation crabmeat, chopped
  • 1 small cucumber, chopped
  • 1 cup (6oz) peeled and deveined cooked shrimp (31-40 per pound)
  • 2 green onions, chopped


  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely.
  • For dressing, in a small bowl, combine mayonnaise, mustard, sugar, Old Bay, garlic powder, salt and pepper. In a large bowl, combine crabmeat, shrimp, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 269 calories, 19g fat (3g saturated fat), 33mg cholesterol, 552mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 8g protein.

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