Yield: 4 Servings
|2 cups||Boiled crawfish; diced|
|1 cup||Celery; chopped|
|2||Hard boiled eggs; chopped|
|2 tablespoons||Dill pickles; chopped|
|½ tablespoon||Worcestershire sauce|
|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, .