A chilled seafood macaroni salad for hot summer days featuring small shrimp and either imitation or real crab meat
Prep Time
4 hrs
Dificult
Medium
Servings
4 hrs 45 mins
Ingredients
Instructions
Prepare salad: Place eggs in a saucepan and cover with water. Bring to a boil
remove from heat
and let eggs stand in hot water for 15 minutes. Remove eggs from hot water
cool under cold running water
and peel. Slice 1 egg for garnish; chop remaining 4 eggs.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water
stirring occasionally
until tender yet firm to the bite
about 8 minutes. Drain.
Combine shrimp
crab
macaroni
chopped eggs
celery
onion
and bell pepper in a large bowl.
Make dressing: Whisk together mayonnaise
milk
cocktail sauce
dill
mint
salt
sugar
and hot pepper sauce in a medium bowl until well combined.
Pour dressing over macaroni mixture; mix thoroughly. Sprinkle with paprika and garnish with egg slices. Seal the bowl with plastic wrap and chill in the refrigerator