Ingredients
- 1 lb dried elbow macaroni
- 1.5 lb medium or large cooked shrimp (peeled / deveined)
- 2 lb imitation crab flakes or chunk style
- 1 large red bell pepper (diced)
- 2 medium tomatoes (diced)
- 3 stalks celery (diced)
- 1 small red onion (diced)
- 4 cups mayo (Kraft, Hellmann's, or Duke's)
- 1 tsp seasoning salt + more to season to taste
- 1 tsp cajun seasoning or Old Bay + more to season to taste
- 1 tsp black pepper + more to season to taste
Instructions
- Bring a large pot of water to a rolling boil. Add dried pasta to the boiling water and stir. Cook pasta for approximately 7 minutes, or until done, but allow pasta to be firm.
- Drain pasta into a large colander and run cold water over the pasta to stop it from cooking. Set pasta aside in the refrigerator to keep it cold (30 mins).
- Rinse cooked shrimp. Be sure to devein and remove shell and tails. Pat dry.
- Remove pasta from the refrigerator and add seasoning salt, cajun seasoning, black pepper, bell pepper, celery, tomatoes, and red onions.
- Add crab and shrimp to the pasta mixture.
- Add mayo to the pasta mixture and mix all ingredients until creamy.
- Taste and add more seasoning as needed.