Crab luigi

Yield: 8 Servings

Measure Ingredient
2 cups Small shell macaroni
1 tablespoon Salad oil
1 cup Mayonnaise
⅓ cup Chili sauce
¼ cup Sour cream
1 tablespoon Lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Salt
4 \N Hard-boiled eggs
⅓ cup Diced celery
⅓ cup Diced green peppers
¼ cup Sliced green onions
1 pack Frozen crabmeat; thawed, shredded or canned crabmeat or frozen shrimp

DRESSING

Cook macaroni according to package directions. Drain & rinse with cold water. Drain well. In a large bowl toss with oil. Cover & chill. In small bowl, mix first 6 dressing ingredients & mix well. Chop eggs & add to diced celery, peppers, onions, crab (or shrimp) & dressing. Add macaroni. Toss until well combined. Cover & chill at least 3 hours before serving. May be served alone or as garnish over a tomato or ½ avacado or on a lettuce leaf.

LINDA RAFF

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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