1 c. elbow macaroni
1/2 c. sour cream
1/3 c. French dressing
3/4 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. seafood seasoning
Dash of pepper
1/4 c. pimiento, diced
16 oz. can green peas, drained
2 c. shrimp, cooked and chilled
1/3 c. celery, diced
1/4 c. onion, chopped
1 lb. crabmeat, optional

Cook and rinse macaroni. Mix sour cream, French dressing, salt, garlic salt, seasoning and pepper. Fold in remaining ingredients and chill. Serves 10.

If crabmeat is added, salad will serve 14.