Macaroni Crabmeat Salad

Southern Living; I don't like heavily mayonnaised pasta salads, but 1/2 cup is a little dry for even my liking. I add a couple more tablespoons. Add as much as you like.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (8 ounce) package shell macaroni
• 1 (6 1/2ounce) can lump crabmeat, drained and flaked
• 1⁄2 cup  chopped celery
• 1  small onion, chopped (I use 1/4 c. chopped)
• 2  hard-boiled eggs, finely chopped
• 3  slices bacon, cooked and crumbled
• 1⁄2 cup mayonnaise (I add a couple more tablespoons)
• 1  tablespoon  sweet pickle relish
• 1 1⁄2 teaspoons lemon juice
• 1⁄2 teaspoon salt (or to taste)
• 1⁄2 teaspoon dried parsley flakes
• 1⁄4 teaspoon pepper (or to taste)
•  paprika

Directions

1. Prepare macaroni according to the package directions; drain and let cool.
2. Add cooled macaroni and remaining ingredients to a large mixing bowl; stir gently to combine.
3. Cover and chill several hours; adjust seasoning to taste.
4. Sprinkle with paprika right before serving, if desired.