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Seaside Slaw


  • 1 /2 package of small shell macaroni
  • 1/2 lbs. cooked shrimp
  • 1/2 lb. crab meat from crab legs (not imitation) or use only shrimp
  • 1/2 large red bell pepper finely minced
  • 1/2 large green bell pepper finely minced
  • 1/2 small red onion, finely diced
  • 3-4 Tbsp. capers drained
  • 1/2 c. celery small dice
  • 1 c. julienned carrot pieces
  • 2-3 c. cabbage finely shredded


  • 1/2 c. mayonnaise
  • 1/2 c. sour cream
  • 1 Tbsp. horseradish
  • 1-2 tsp. caper juice
  • juice and zest of one lemon
  • several grinds black pepper
  • 1/2 tsp. salt
  • 1 tsp. siracha sauce


Dressing: Mix all the ingredients and refrigerate until ready to mix with slaw.

  1. Cook the shrimp and peel and devein (or buy cooked shrimp). If you are using crab legs, take the crabmeat out and cut in thin strips.
  2. Cook the macaroni shells according to package directions and rinse under cold water. Set aside.
  3. Start the salad by putting the cabbage in a bowl and add all the vegetables and tossing together. Add in the shrimp and then toss in enough of the dressing to coat the salad ingredients. Gently stir in the crabmeat and then cover and refrigerate until serving time. Chill for at least 4-5 hours so the flavors have time to blend.