Recipe by Deely
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.
Top Review by Lvs2Cook
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!
- 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