CRAWFISH SALAD

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Crawfish Salad image

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

Provided by Amy Shirley

Categories     HarperCollins     Lunch     Dinner     Seafood     Shellfish     Shrimp     Celery     Bell Pepper     Louisiana     New Orleans     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Gluten-Free and Fresh

Yield 6 servings

Number Of Ingredients 10

1/2 cup crab claw meat, bits removed
2 cups boiled crawfish tails
1/2 pound boiled, peeled shrimp
2 large celery stalks, sliced (about 1 cup)
1/4 cup green bell pepper
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup mayonnaise
3 tablespoons lemon juice
Pinch of cayenne pepper

Steps:

  • Mix everything together in a bowl and then refrigerate until you are ready to serve. It's really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.)
  • Do Ahead: Will keep in an airtight container for up to three days before getting funky.

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