• Cooking Time: Refrigerate 1 Hour
  • Servings: 10 to 12
  • Preparation Time: 30 Minutes


  • 2 Cups Chunk Crab Legs
  • 1 Cups Salad Shrimp, Cooked
  • 4 Cups cooked elbow Macaroni
  • 1 medium sweet onion, finely chopped
  • 1 Cup carrot, shredd
  • 1 Cup celery diced
  • 1 Cup Sharp Chedder Cheese, small cubes
  • 1 to 1 3/4 Cup Real Mayo
  • 2 Hard boiled eggs, chopped
  • 1 medium sweet onion, finely chopped
  • 2 teaspoons sugar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon cilantro -- minced
  • 1 teaspoon fresh parsley
  • 1/4 teaspoon ground basil
  • 1 teaspoon cider vinegar


  • Combine Mayo, onion, sugar, celery seed, salt, black pepper, dry mustard, cilantro, parsley, ground basil, cider vinegar, mix well, then add chopped eggs.
  • Add Crab meat and Salad Shrimp, carrots, celery, chedder cheese.
  • Combine with cooked macaroni.
  • Refrigerate for about an hour.
  • This great served in a Sourdough bread bowl or in Mini's bread bowls for large group serving


This is just a salad that I have made in the past when I have to bring for a large potluck type of gathering. I have never had to bring home leftovers. I really like putting it into Mini BreadBowls, or rolls for that matter. This is one of those salads that receives many compliments. Have a great day.

Author Credit: MoM with a Twist

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