Crab and Shrimp Pasta Salad

Unless you catch your own, crab is expensive. Adding it to this pasta salad is a good way to satisfy the craving without breaking the bank! The addition of the less expensive pink shrimp helps enhance the seafood flavor of this dish, which is one we sold sometimes at Mom's seafood market in Ocean Park.

Crab and Shrimp Pasta Salad

8 oz small seashell macaroni, uncooked

1 Tb vegetable oil

1 cup mayonnaise

1/3 cup chili sauce

1/4 cup sour cream

1 Tb lemon juice

6 hard-cooked eggs, chopped (reserve 2 yolks for garnish, if desired)

1/2 pound fresh crab meat

1/2 pound fresh cooked shrimp (small pink "salad shrimp")

4 stalks celery, sliced

1/2 cup finely chopped white onion

optional: 1/2 cup finely chopped red bell pepper

Cook macaroni according to package directions; drain well and place in a large bowl. Add vegetable oil and toss gently to combine. Cover and chill thoroughly.

Combine mayonnaise, chili sauce, sour cream and lemon juice in small bowl; stir well. Set aside.

Add chopped eggs, crab, shrimp, celery, onion, plus red pepper (if desired) to chilled macaroni. Add sauce and gently stir to combine. Cover and chill at least 3 hours. If desired, sieve reserved egg yolks through a strainer to garnish. Makes about 10 servings.

Mom and Dad July 5, 1951
Nahcotta, WA