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Seafood macaroni salad

This is perfect for those hot summer days, or a perfect dish to take to a cookout. It‘s refreshing and light - a nice twist to your regular macaroni salad.

Cooking process:

First dice your bell peppers and shallot, dice them as small as you can. Clean your crab leg and shrimp. Make sure the shrimp is deveined and peeled. Boil your crab leg in some old bay seasoning for 6 minutes, once it’s done set it to the side to cool off. Season and cook your shrimp for about 3-4 minutes until it’s pink. Make sure not to overcook it. Next, crack your crab leg and set the meat to the side. Boil your elbow noodles according to directions, once it’s done drain and set to the side to cool. Once noodles are cool add them to a mixing bowl along with your diced veggies, seafood, seasonings, and the sauce. Taste and make sure it’s seasoned to your liking. Mix gently and set in the refrigerator for 30 minutes before serving.

Ingredients:

12oz of peeled and deveined shrimp

1 crab leg cluster

1 teaspoon of old bay seasoning for the crab meat

1 lb of elbow macaroni

1 teaspoon of chicken bouillon for the boiling pasta water

1/4 Red bell pepper diced small

1/4 green bell pepper diced small

1/2 shallot finely minced

Dried Parsley- add to your liking

1 teaspoon of hot sauce add more if you like

2 teaspoons of Creole mustard

2 cups of Mayo - please no miracle whip it’s too sweet

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of Cajun seasoning

1 tablespoon of white vinegar

2 teaspoons of granulated sugar






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