Crawfish Salad

Name: Crawfish Salad
Yield: 4 servings
Ingredients: 1 1/2 cup crab claw meat, bits removed; 1 2 cups boiled crawfish tails; 1 1/2 pound boiled, peeled shrimp; 1 2 large celery stalks, sliced (about 1 cup); 1 1/4 cup green bell pepper; 1 3/4 teaspoon salt; 1 1/8 teaspoon ground black pepper; 1 1/2 cup mayonnaise; 1 3 tablespoons lemon juice; 1 Pinch of cayenne pepper

From the kitchen of Carly

Sweet crawfish and shrimp tossed with crisp celery and bell pepper in a bright lemon mayo, cold and ready to serve. This is Gulf Coast simplicity, best made ahead and pulled straight from the fridge when hunger strikes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup crab claw meat, bits removed
12 cups boiled crawfish tails
11/2 pound boiled, peeled shrimp
12 large celery stalks, sliced (about 1 cup)
11/4 cup green bell pepper
13/4 teaspoon salt
11/8 teaspoon ground black pepper
11/2 cup mayonnaise
13 tablespoons lemon juice
1Pinch of cayenne pepper

Instructions

Mix everything together in a bowl and then refrigerate until you are ready to serve. It’s really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.)
Do Ahead: Will keep in an airtight container for up to three days before getting funky.