Description

This creamy seafood macaroni salad is a perfect summer picnic dish featuring tender elbow macaroni combined with succulent grilled shrimp, jumbo lump crab meat, and claw crab meat. Tossed in a flavorful dressing made from mayonnaise, Dijon mustard, fresh lemon, and a mix of herbs and spices, this salad offers a delightful balance of creamy, tangy, and smoky flavors. Chilled to perfection and garnished with chives and smoked paprika, it’s a refreshing and satisfying seafood salad ideal for warm-weather gatherings.

Ingredients

Scale

Seafood and Pasta

2 cups Elbow Macaroni (Cook until al dente and rinse in cold water)
1 cup Jumbo Lump Crab Meat (Can substitute with imitation crab)
1/2 cup Crab Claw Meat (Can replace with additional lump crab)
1 cup Shrimp (Peeled and deveined)

Vegetables and Herbs

1 cup Celery (Finely chopped)
1/2 cup Red Onion (Finely chopped)
1 cup Bell Peppers (Finely chopped)
2 tablespoons Parsley (Finely chopped)
2 tablespoons Chives (Finely chopped, plus extra for garnish)

Dressing and Seasoning

1 cup Hellmann’s Real Mayonnaise (Can substitute with Greek yogurt)
2 tablespoons Dijon Mustard
1 tablespoon Lemon Juice (Freshly squeezed)
1 tablespoon Lemon Zest (Fresh zest preferred)
1 teaspoon Smoked Paprika (Regular paprika is acceptable, plus extra for garnish)
1 clove Garlic (Minced or in paste form)
1 teaspoon Celery Seed (Optional but recommended)
Salt (To taste)
Black Pepper (To taste)

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Instructions

Preparation: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
Grill the Shrimp: Preheat your grill to 400°F. Marinate the peeled and deveined shrimp briefly, then grill them for 2-3 minutes on each side or until they develop a nice char and are cooked through. Remove from heat and let them cool.
Make the Dressing: In a large bowl, combine Hellmann’s Real Mayonnaise, Dijon mustard, freshly squeezed lemon juice, lemon zest, minced garlic, finely chopped celery, red onion, bell peppers, parsley, chives, celery seed, and smoked paprika. Mix well until all ingredients are evenly incorporated. Season with salt and black pepper to taste.
Assemble the Salad: Gently fold the cooked and cooled elbow macaroni into the dressing until fully coated. Next, fold in the grilled shrimp along with the jumbo lump crab meat and claw crab meat, being careful not to break up the crab too much to keep nice chunks intact.
Chill and Serve: Cover the salad and chill it in the refrigerator for at least one hour to allow flavors to meld and the salad to cool completely. Before serving, garnish with extra chopped chives and a sprinkle of smoked paprika. Serve the salad cold alongside fresh lemon wedges for squeezing over the top.

Notes

You can substitute imitation crab for fresh crab meat if desired, but fresh crab provides a superior flavor and texture.
Grilling the shrimp adds a smoky char flavor, but shrimp can be boiled or sautéed if a grill is unavailable.
For a lighter dressing, Greek yogurt can replace mayonnaise, reducing fat content.
Chilling the salad for at least an hour is important to blend the flavors and ensure it is served cold.
Adjust seasonings according to taste; additional lemon juice can brighten the salad further.
Celery seed is optional but adds a distinctive, aromatic flavor characteristic of classic seafood salads.
This salad keeps well covered in the fridge for up to 2 days but is best enjoyed fresh.