Seafood Macaroni Salad
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Seafood Macaroni Salad —plump shrimp, tender crab meat, and crisp veggies coated with creamy mayo and a blast of Old Bay.
I’m starting off this cookout season with my favorite Seafood Macaroni Salad recipe. Growing up, macaroni salad was made with canned tuna. This recipe has truly evolved. It’s made with tender steamed shrimp, flaked crab meat, perfectly cooked macaroni pasta, crisp veggies, pimento, and capers.
What you need to make Seafood Macaroni Salad
Jumbo shrimp chopped
Imitation crab meat
Elbow noodles dry
Capers have a briny taste that I think adds savory or tartness for lack of a better word. It has a similar taste to vinegar which works well in this macaroni salad. While I wouldn’t use vinegar in this particular recipe, I like the quality the capers add. Fresh parsley is another new addition that brings freshness to the salad. The other components are traditional.
Making Seafood Macaroni Salad
We use shrimp and imitation crab meat in this recipe. Some people use real crab meat. Others just use shrimp. Whatever your preference, use that. If you decide to use another seafood entirely, please swing back through and let me know how it turns out. I’ve been thinking about possible options.
The recipe starts with cooked elbow macaroni. Follow the package direction for fully cooked, not al dente. The noodles should be soft but not mushy. Then you layer your seafood and veggies on top of the pasta. Top it with the mayo mixed with capers, pimento, and parsley. Season it with the Old Bay and lemon pepper to finish. That easy. Serve this at any gathering that features burgers and/or sandwiches.
Summer recipes to serve with macaroni salad
Serve this salad cold with Pulled Pork Carnitas, Baked Beans, and a cold glass of Watermelon Limeade.
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Seafood Macaroni Salad
- 12 oz cooked jumbo shrimp chopped
- 4 oz imitation crab meat flaked
- 1 c elbow noodles dry
- 2/3 c mayo
- 1/4 c green peppers finely diced
- 1/4 c yellow onion finely dice
- 1/4 c celery finely diced
- 1 tbsp pimento
- 1 tbsp capers
- 1 tbsp flat leaf parsley finely chopped
- 1 tsp old bay
- 1/4 tsp lemon pepper
- Cook the macaroni noodles according to the package directions and drain fully. Layer the cooked noodles on the bottom of a mixing bowl followed by the shrimp, crab meat, peppers, onion, and celery.
- Mix the mayo, capers, pimento, and parsley in a separate bowl. Pour mixture over the noddle bowl and combine. Sprinkle the top with Old Bay and lemon pepper and mix again.
- Chill in the fridge for at least 4 hours before serving.
Do you use the juice from the capers
I usually do add a couple of teaspoons but I didn’t list it in the recipe. I enjoy the taste of capers will sometimes add more than stated. Try it adding a teaspoon at a time to see if you like.
This is delicious! I quadrupled the recipe for a summer cookout!
Awesome! So glad you liked it!
I haven’t had anything like this in so long! It looks delicious! Thank you for sharing with us at Fiesta Friday!
Thank you! I hope you enjoy!