Crawfish salad

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, .

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