Maryland Summer Seafood Macaroni Salad, photo by Allison McAdams
This salad is perfect for those hot July days when you don’t want to be standing in a steamy kitchen or even eating a hot meal. You can use either duck or chicken eggs. We like this with a side of melon, some sliced tomato, and corn on the cob. You can add as much or as little Old Bay seasoning as you prefer. Holly uses a little, Chrisie uses a lot! As always, we include gluten and dairy free substitutions.
We talk you through making our Maryland Summer Seafood Macaroni Salad in Episode 296 of our podcast. If you enjoy this dish, you may also enjoy our recipes for Omelet Ribbon Salad and Southwestern Shrimp Cobb Salad.
Ingredients
Pasta: 1 pound of elbow macaroni, cooked al dente and cooled. If using gluten free pasta, cook a bit past al dente. Rinse the gluten free pasta thoroughly, then toss it with a splash of olive oil to prevent clumping when it’s cold.
Seafood: 8-12 oz of cooked shrimp (peeled and chopped) and 8 oz of imitation crab meat
4–6 chicken or duck eggs, hard-boiled and chopped
½ cup finely diced celery
¼ minced white onion
1 cup of mayonnaise
1-2 teaspoons of yellow or Dijon mustard
.1–2 teaspoons (or more) of Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon garlic powder
a generous handful of chopped fresh basil and chives
Directions
Boil the macaroni in salted water until al dente. Drain and rinse under cold water to stop the cooking process, then let it cool completely.
In a large mixing bowl, combine the mayonnaise, mustard, Old Bay seasoning, smoked paprika, and the fresh herbs. Mix until well blended, then add the rest of the ingredients to the bowl and mix until everything is coated with dressing. Cover and chill, then serve and enjoy. You can garnish with a few sprinkles of smoked paprika and a scattering of chopped fresh chives if desired.
Maryland Summer Seafood Macaroni Salad Prep, photo by Allison McAdams