Teresa *G*


This is my original recipe for a delicious seafood salad that is versatile. It can be made with fresh lump crabmeat, canned crab, or imitation. You may use fresh, cooked shrimp or frozen. You may combine crab and shrimp or lobster, if you prefer. Each way, it is a real winner! I love it, so much, that I've been known to eat it for breakfast!

★★★★★ 3 votes
30 Min
10 Min
Stove Top


1 3/4 c
mayonnaise (i prefer duke's brand or hellman's)
2 1/2 tsp
old bay seasoning
1/2 tsp
lawry's seasoned salt
8 oz
shell macaroni
water & salt for cooking pasta
1/2 c
diced celery
1/4 c
sweet onion (vidalia etc), finely chopped
1 Tbsp
shredded carrot
1/2 Tbsp
chives, fresh snipped
1 lb
imitation crabmeat (may substitute lump crabmeat and/or shrimp/lobster), chopped
1 Tbsp
drained capers (if you omit capers, double the pickle)
1 1/2 Tbsp
chopped dill pickle (or more, if desired; i prefer claussen's brand)
chives for garnish, if desired


1Gather and prep all ingredients (dice celery, chop onion, shred carrot, snip chives, chop imitation crabmeat and/or shrimp & if using fresh lump crabmeat, pick through for shells.)
2In large mixing bowl, combine mayonnaise, Old Bay seasoning; & seasoned salt; mix well.
3Cook pasta according to package directions.
4Drain, rinse well with cold water, then drain pasta very well, shaking and turning to remove almost every drop of water.
5Add drained pasta to mayonnaise mixture; mix well.
6To pasta, add celery, onion, carrot and chives; mix well.
7Taste for seasoning; add salt and/or pepper, as desired.
8Add capers and/or chopped dill pickle and seafood of your choice; gently combine.
9Cover and refrigerate until ready to serve (it's best to let it chill thoroughly for at least 1 or 2 hours.) Stir to "remix" the ingredients before plating; you may add a little more mayonnaise if it seems a little drier than you prefer.
10Garnish with chives or as desired.
11Cover and refrigerate leftovers.