• Bloom's Baking House

Seafood Macaroni Salad


3 cups uncooked elbow macaroni (about 10 ounces)

6 ounces peeled and deveined cooked shrimp, rinsed and drained1 can (6 ounces) crabmeat, drained and flaked

2 cups sliced celery

1/2 small onion, finely chopped

3 to 4 hard-boiled large eggs, coarsely chopped1 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.Directions Nutritional Facts:

1 cup: 389 calories, 25g fat (4g saturated fat),

141mg cholesterol,

371mg sodium,

25g carbohydrate (4g sugars, 2g fiber),

15g protein.

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