1 can (6 1/2 oz.) white crabmeat
1 can (12 oz.) tuna
4 hard-boiled eggs
1/2 c. sweet pickle relish
1/2 c. chopped onion
1 lb. box elbow macaroni
1/2 tsp. paprika
2 c. mayonnaise
6 drops Tabasco sauce

Cook macaroni according to package directions. Drain and put in large bowl. When boiled eggs are cooked, peeled and chopped, add to macaroni. Open the cans of tuna and crabmeat. Dump them into a food drainer and rinse well in cold water. Drain and add to salad bowl. Add the chopped onions. Stir well.

In a small salad bowl, mix the dressing with the Tabasco sauce. Add it to the salad and mix well. Dust with paprika. Cover and refrigerate until ready to serve.