Crawfish Salad

1 pound crawfish, steamed
1/2 cup celery, coarsely chopped
2 hard boiled eggs, coarsely chopped
1 cucumber, chopped
2-3 leaves of lettuce, torn
1 tablespoon lemon juice
1/2 cup light mayonnaise
1 tablespoon catsup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
To taste: Salt, pepper, Black olives, pitted

Steam crawfish and chill. Toss together crawfish, eggs, celery, lettuce and cucumber with mayonnaise, which has been combined with lemon juice, catsup, Worcestershire sauce, Tabasco and seasoning.

Serve on crisp lettuce. Garnish with tomato wedges and black olives.

Serves: 4

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Cajun Country -- New Iberia, Louisiana