One of the Schell family's favorite places to eat is Hawaiian BBQ. This is a variation of the traditional macaroni salad served with grilled meats. It is so good you won't be able to put your spoon down!
8 oz uncooked macaroni
1/2 pound imitation crab meat, chopped
9 ounces frozen peas, thawed
2 stalks of celery, chopped
4 lg hard boiled eggs
1/4 cup pickle relish
salt and pepper
1/2 chopped yellow onions or 2 chopped scallions (optional, but highly advised)
3/4 cup mayo, or as needed to taste
Directions: Cook macaroni to al dente being careful not to over cook. Cool. Add other ingredients to cooled macaroni, then add mayo. The macaroni will absorb the mayo, so you may want to make this salad a day ahead to allow the flavors to combine. Add more may just before serving. Enjoy.
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