Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Shell macaroni; cooked and drained |
| 2 tablespoons | Instant minced onion |
| ¼ cup | French dressing |
| 2 teaspoons | Salt |
| 1 teaspoon | Sweet basil |
| ¼ teaspoon | Garlic powder |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Lemon juice |
| 1 cup | Cooked crabmeat; shrimp, and lobster |
| 3 | Ribs celery; chopped |
| 1 | Green pepper; diced |
| ¼ cup | Mayonnaise |
| Bibb lettuce |
Combine all ingredients with the exception of the lettuce. Chill before serving. Serve on lettuce. This salad can be made with any of the listed seafoods, if all are not available.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .