Seafood and Egg Pasta Salad
Recipe: #9896
June 20, 2013
Categories: Salads, Fish/Seafood Salad, Side Dishes, One-Pot Meal, Baby Shower, Brunch Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, more
"When people get a taste of this salad they will say "I need to have this recipe!" This is one of our family`s favorite salads to serve at our barbecues. You could omit baby shrimp and use just all crab if you like, I`ve done that lots of times and fresh crab can be used"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (213.3 g)
- Calories 281.7
- Total Fat - 12.7 g
- Saturated Fat - 2.5 g
- Cholesterol - 89.5 mg
- Sodium - 646.4 mg
- Total Carbohydrate - 31.9 g
- Dietary Fiber - 1.6 g
- Sugars - 9.8 g
- Protein - 11 g
- Calcium - 93.1 mg
- Iron - 1.1 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a pot cook the shell pasta according package directions. Rinse and cool.
Step 2
Boil the eggs and peel.
Step 3
Chop the crab and cooked shrimp into small pieces.
Step 4
In a large bowl, combine the pasta, crab, celery, onions and eggs.
Step 5
In a small bowl, mix together the sour cream, mayonnaise, minced garlic, relish and sugar.
Step 6
Add over the pasta, then mix well.
Step 7
Add in salt and pepper to taste.
Step 8
Chill 2 hours or more.
Tips
No special items needed.
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