• 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

1. Combine Mayo, onion, sugar, celery seed, salt, black pepper, dry mustard, cilantro, parsley, ground basil, cider vinegar, mix well, then add chopped eggs.
2. Add Crab meat and Salad Shrimp, carrots, celery, chedder cheese.
3. Combine with cooked macaroni.
4. Refrigerate for about an hour.
5. 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.