- 1 lb cooked elbow macaroni
- 6 hard boiled eggs – chopped
- 3 ribs of celery – diced
- 1/4 c sweet relish
- 1/2 c miracle whip
- 1/4 c diced stuffed olives
- 1/2 c Kraft sandwich spread
- 1/4 c granulated sugar
- 3 T yellow mustard
- 1 T onion powder (or fresh diced onion if you prefer)
- salt & pepper to taste
- 1/2 lb cleaned, cooked medium shrimp – cut in half, lengthwise
- 1/2 lb pasteurized crab claw meat – picked through to remove any shell
- Mix all ingredients together in a 5 quart mixing bowl. Refrigerate at least 3 hours.
Macaroni seafood salad with shrimp and crabmeat was one my favorite dishes that my Aunt Winnie used to make! My Aunt Winnie was a phenomenal cook and my second greatest cooking influence after my Mom. I loved this dish even though I grew up with my Mom’s macaroni (and potato) salad and boy were they delicious! But adding the seafood to the dish elevated it to another level. No you should not use imitation crab meat, and no you should not use cocktail shrimp. The reason is because the taste would be affected. You do want to use pasturized crab claw meat – or – crack snow crab legs and use that. I buy medium shrimp that I shell, devein and poach them till they pink and translucent. You can use your favorite pasta salad recipe and jazz it up with seafood! A little creamy, crunchy and filled with sweet seafood! Yum!