This potluck staple from Florida Stone Crab Affiliation cofounder Holly Dudley can simply be doubled or tripled to feed a crowd. Stone crab brings a little bit of sweetness whereas Everglades Seasoning—a savory mixture of salt, garlic, onion, and spices—delivers a contact of warmth. Created in 1944, the mix is used all through Florida on all the pieces from grilled greens to gator.
Featured in “Powerful to Crack” by Carrie Honaker within the Fall/Winter 2025 challenge. See extra recipes and tales from Challenge 205.
Makes: 4
Time: half-hour
Components
- Kosher salt and freshly floor black pepper
- 8 oz. elbow macaroni
- 1 lb. stone crab claw meat, flaked
- ¼ cup mayonnaise
- 1 Tbsp. Everglades Seasoning, or different all-purpose seasoning mix
- 1 tsp. yellow mustard
- 1 tsp. Worcestershire sauce
- ½ medium inexperienced bell pepper, finely chopped
- ½ medium onion, finely chopped
- Scorching sauce
- Saltines or different crackers, for serving
Directions
- Deliver a big pot of salted water to a boil. Prepare dinner the macaroni in keeping with the bundle directions till simply previous al dente, then drain and rinse underneath chilly water.
- In a big bowl, stir collectively the macaroni, crab, mayonnaise, Everglades Seasoning, mustard, Worcestershire, bell pepper, and onion. Season to style with scorching sauce, salt, and black pepper. Cowl and refrigerate till chilled, about 2 hours.
- Serve with saltines. (The salad will hold in an hermetic container for 3–4 days within the fridge.)
The put up Stone Crab Macaroni Salad appeared first on Saveur.
