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Seafood Macaroni Salad with Shrimp and Crab

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
285 min
SERVINGS
6 servings
Dinner U.S.
Seafood Macaroni Salad with Shrimp and Crab
Ingredients
  • 5 large eggs
  • 3 cups uncooked elbow macaroni
  • 1/2 pound fresh shrimp, peeled and deveined
  • 1/2 pound crabmeat
  • 2 strips celery, diced
  • 1/2 onion, minced
  • 1/2 green bell pepper, diced
  • 1 cup mayonnaise
  • 1/2 cup milk
  • 2 teaspoons cocktail sauce
  • 1 teaspoon dried dill weed
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1/8 teaspoon hot pepper sauce
  • 2 teaspoons paprika, or as desired
Instructions
1
Prepare salad by placing eggs in a saucepan and covering them with water. Next, bring the water to a rolling boil, then take the saucepan off the heat and let the eggs sit in the hot water for 15 minutes. Remove the saucepan from the hot water, and let the eggs cool under a gentle stream of cold running water. Peel the eggs once they have cooled.
2
Slice one egg for decoration; chop the remaining four eggs into small pieces.
3
Next, bring a large pot of salted water to a boil and cook the elbow macaroni until it is tender but still has some bite, about 8 minutes. Drain the pasta.
4
In a large bowl, combine shrimp, crab, cooked macaroni, chopped eggs, celery, onion, and bell pepper.
5
Make the dressing by whisking together mayonnaise, milk, cocktail sauce, dill, mint, salt, sugar, and hot pepper sauce in a medium bowl until it is smooth and well combined.
6
Pour the dressing over the macaroni mixture, then mix everything together thoroughly. Sprinkle some paprika on top and garnish with a slice of egg. Cover the bowl with plastic wrap and refrigerate for 4 to 6 hours.