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, .