Yield: 4 Servings
Measure | Ingredient |
---|---|
2 cups | Boiled crawfish; diced |
1 cup | Celery; chopped |
2 | Hard boiled eggs; chopped |
2 tablespoons | Dill pickles; chopped |
½ tablespoon | Worcestershire sauce |
Mayonnaise | |
Salt and pepper to taste |
Combine all ingredients thoroughly; mix with mayonnaise to desired consistency. Season lightly if crawfish were boiled in seasoned water.
Serve on bed of shredded lettuce. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .