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1
Boil potatoes in salted water until soft when pierced with a fork,drain; cool.
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2
Cook macaroni in salted water according to package directions until done and drain in colander. Other pastas can also be used i.e. ditalini, small shells, spaghetti, penne.
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3
3 While potatoes are cooking, mix together vinegar, sugar, and msg in a small bowl until blended and sugar is dissolved. Add minced onions and dried shrimp to mixture and set aside at least 10 minutes to marinate.
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4
Peel potatoes if you don't want the skin on and cut the potatoes into 1/2 inch cubes while they are still warm.
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5
Place potatoes in a large mixing bowl and add salt to taste.
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6
Add drained macaroni to potatoes in the bowl.
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7
Add vinegar mixture while gently turning the potatoes and macaroni until they are coated with the marinade.
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8
Remove any bones from crab and shred meat.
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9
Add crab to salad and mix well.
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10
Cook frozen peas in boiling water until they turn bright green, drain, cool, and add to mixture in the bowl.
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11
cut the hardboiled eggs and add to potato mixture.
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12
Salt and pepper to taste.
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13
Add mayonaise. Use additional mayonaise if needed. Do not add too much.
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14
Tuna, surimi, or kamabuko can be substituted for the canned crab. I like to use canned crab and surimi.
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15
Olives can be used instead of or in addition to the peas. Adjust for the salt in the olives. Grated carrots can also be added for color and sweetness.
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16
Instead of vinegar, pickle juice or pickle relish can be used.
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17
Mix well and level salad in the bowl. Place a piece of plastic wrap directly on salad surface and press to eliminate air. This will help keep the salad from drying out on top. Placing salad in a large ziploc bag and pressing the air out does the same thing and is easier to store in the refrigerator.
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18
I like to use celery salt instead of plain salt.
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19
Chill for at least 4 hours for the flavors to blend. Keep refrigerated until served.
