Adding seafood to a traditional dish like macaroni salad reflects regional offerings found in the Northeast and Pacific Coast. Shrimp and crab meat are popular and easy-to-use seafood choices. Be sure to choose small shrimp for the salad. Recipes for macaroni salads appear in early 20th century American cookbooks in both hot and cold styles. Pasta salads are classic summer offerings and have many variants. Reflective of Italian origins, versatile pasta is firmly ingrained in American culture.
Recipe Servings: 6
Prep Time
20 minutes
+ 4 hours resting
+ 4 hours resting
Cook Time
25 minutes
Total Time
4 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 eggs
- 3 cups uncooked elbow macaroni
- Salt, to taste
- 2 stalks celery, diced
- ½ onion, minced
- ½ green bell pepper, diced
- ½ lb fresh shrimp, peeled, deveined, cooked, and chopped
- ½ lb cooked crab meat
- 1 cup mayonnaise
- ½ cup milk
- 1 tsp dried dill weed
- 1 tsp fresh mint. minced
- 1 tsp salt
- ½ tsp sugar
- 2 tsp cocktail sauce
- ⅛ tsp hot pepper sauce
- 2 tsp paprika, for garnish
Directions
- Place eggs in saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let stand 10–12 minutes. Remove from water and let cool.
- Peel eggs and reserve one for garnish and chop other four.
- Bring large pot of lightly salted water to a boil and add macaroni, cooking 8֪–10 minutes.
- Combine eggs, macaroni, celery, onion, green pepper, shrimp, and crab in a large bowl.
- In separate mixing bowl, whisk together mayonnaise, milk, dill, mint, sugar, salt, cocktail sauce, and hot pepper sauce.
- Pour mayonnaise mixture into macaroni mixture and mix until well blended.
- Cut remaining egg into slices.
- Sprinkle top of macaroni mixture with paprika and place sliced eggs on top.
- Cover with plastic wrap and chill in refrigerator for 4–6 hours.
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