"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Macaroni Seafood Salad Recipe

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This recipe for Macaroni Seafood Salad, by , is from Cookin' with Barb!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Keene
Added: Sunday, April 26, 2009


2 Celery stalks, chopped
1/2 Green pepper, chopped
2 tbsp. Pimento, chopped (optional)
1 6 oz can of Tuna, (drained and flaked)
1 6 oz can of Crabmeat (drained)*
Dash of Celery salt
Dash of Pepper
1/4 to 1/2 t Oregano
1 tbsp. Prepared Mustard
2 tbsp. Sweet Pickle Relish
2 Eggs, hard boiled and diced
1/2 c Mayonnaise
Salt to taste

*I personally don't care for canned crabmeat. I would use fresh if available or if you like the imitation crab that works OK.

Mix all ingredients and chill overnight. Add more mayonnaise if too dry




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