Prep 20 mins
Cook 0 mins
This is a recipe that was going around in the 70's. I use 1 cup fresh seafood for each of the canned ingredients now, but I'm posting this as it is on my old recipe card. This is a base recipe, and very versatile. You can add seasonings, fresh herbs, sweet pickle relish, etc. I use tri- colored spiral pasta.
- 2 (6 ounce) cans shrimp (drained)
- 1 (6 ounce) can crab (drained)
- 1 tablespoon lemon juice
- 1 (8 ounce) can sliced water chestnuts (drained)
- 3 cups uncooked pasta shells (cooked)
- 1⁄2 cup chopped onion
- 1 1⁄2 cups mayonnaise
- salt and pepper
- Mix seafood and lemon juice.
- Combine all ingredients. Refrigerate over night.
This is SUCH a GREAT salad! I took your advice and used fresh shrimp and crab and it really makes the salad. I made as posted otherwise and got rave reviews from my guests. Thank you so much for suggesting it to me ~ it's now one of our favorites!
This is lucious! A great summer salad that can be made up earlier in the day. We loved the "crunch" of the water chestnuts (I quartered them). I served it on top of lettuce leaves. Thanks for sharing this delightful salad. Can't wait to make it again.
A simple recipe that can be adjusted to suit taste and takes a matter of minutes to prepare. I increased the lemon juice and added in chopped celery, lots of black pepper for this, don't omit the chestnuts! thanks for a great recipe Dee!...Kitten:)