- Bloom's Baking House
Seafood Macaroni Salad

Ingredients
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
DIRECTIONS
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.
DESSERT IDEA: Brownies