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, .