Seafood Pasta Salad

If using frozen shrimp, add shrimp to a large mixing bowl with cold water to allow it to thaw for 15-30 minutes. Then drain the shrimp and season with 1 tsp of old bay.
Boil the eggs for 12 minutes. Run the eggs until cold water or place in an ice bath and peel off the shells. Then roughly chop the eggs. Set aside.
In another large mixing bowl, mix together the ingredients for the dressing - mayo, relish, dijon mustard, lemon juice, vinegar, Worcestershire Sauce, 3 teaspoons of old bay, hot sauce, sugar, and black pepper. Taste for salt and adjust as needed.
Boil the pasta in until al dente (according to package instructions). Drain and rinse in cold water to stop the pasta from cooking (this prevents the pasta from becoming mushy).
Add butter to a skillet over medium heat. Once melted and warm, add shrimp and cook until pink and no longer translucent (4-5 minutes). Then remove from the heat and add in crabmeat and toss to coat.
Add diced red onion and celery to the dressing, then add pasta and toss to coat, ensuring that all pasta is covered in dressing. Then fold shrimp, crab meat, and hard boiled eggs into the pasta mixture until seafood is evenly dispersed.
Chill in the refrigerator covered with plastic wrap or in an airtight container for at least 2 hours before serving.