It's funny how all of a sudden you crave something from your childhood. I was fixing myself lunch the other day and suddenly I was in desperate need of my grandma's infamous shrimp salad. I remember sitting on the back porch on my Grandparent's farm during the summer and eating this salad (usually from a fancy glass bowl). I can still remember watching her making it in the kitchen, she always had this magical ability to move really slow at a memorizing pace but before you knew it, she had a 6 course lunch laid out on the table.
I actually made and photographed this twice but as it turns out, it's really hard making a mayonnaise based salad look appetizing (plus apartment lighting is super awesome). The first time I made it strictly with shrimp, but for some reason the shrimp haven't been too tasty here in Texas this season so this time around I decided on crab meat instead.
I love this salad because of all the textures going on, the slight crunch of the celery, the freshness of the tomato, and because of the eggs and pasta it can hold up as a satisfying and filling lunch.
Fran the Great's Seafood Pasta Salad
1/2 pound of macaroni pasta
1 cup shredded fresh crab
1 cup of cooked shrimp
1-2 small Roma tomatoes, seeded and diced
2-3 stalks of celery, minced
3 hard boiled eggs, diced
1/4 mayonnaise (or a little more just to bind it)
1 tsp dried mustard
salt and white pepper to taste
squeeze of fresh lemon juice (about 1-2 tsp)
1.Boil the pasta and drain. Transfer to a large mixing bowl.
2.Add remaining ingredients and fold with a rubber spatula until combined
3.Enjoy now on cracker (or by itself) or chill for 15 min. in the fridge.