Shrimp and Crab Macaroni Salad

Recipe View Prepare the eggs: Gently place the eggs in a saucepan and cover them completely with cold water. Bring the water to a rolling boil over medium-high heat, then immediately remove the pan from the heat. Cover and let the eggs stand in the hot water for exactly 15 minutes. (15 minutes)

Recipe View After 15 minutes, transfer the eggs to a bowl filled with ice water to stop the cooking process. Once cool enough to handle, peel the eggs. Slice one egg and set aside for garnish. Chop the remaining four eggs and set aside. (5 minutes)

Recipe View Cook the macaroni: Bring a large pot of lightly salted water to a vigorous boil. Add the elbow macaroni and cook according to package directions, about 8 minutes, or until the macaroni is tender but still firm to the bite (al dente). Drain the macaroni well in a colander and rinse with cold water to stop the cooking. (10 minutes)

Recipe View Combine ingredients: In a large bowl, gently combine the cooked shrimp, crabmeat, cooked macaroni, chopped eggs, diced celery, minced onion, and diced green bell pepper. (5 minutes)

Recipe View Prepare the dressing: In a separate medium bowl, whisk together the mayonnaise, milk, cocktail sauce, dried dill weed, fresh mint, sea salt, sugar, and hot pepper sauce until the dressing is smooth and well combined. Adjust seasonings to your liking. (3 minutes)

Recipe View Dress the salad: Pour the dressing over the macaroni mixture and gently toss until all the ingredients are evenly coated. Be careful not to overmix, as this can make the salad mushy. (2 minutes)

Recipe View Garnish and chill: Sprinkle the salad generously with sweet paprika. Arrange the reserved egg slices on top for an elegant presentation. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 to 6 hours, or preferably overnight, to allow the flavors to meld together beautifully. (4-6 hours)