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Crawfish Salad

By Amy Shirley

3.8

(1)

A white plate filled to the brim with crawfish tossed with cucumbers bell pepper and a creamy dressing.
Photo by William Chambers

Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

Recipe information

  • Yield

    6 servings

Ingredients

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

Preparation

  1. Step 1

    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.)

    Step 2

    Do Ahead: Will keep in an airtight container for up to three days before getting funky.

The author, holding a spatula, sitting on the hood of a tricked-out car.
From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSaladCajun & CreoleSouthernAmericanCrabShellfishSeafoodShrimpMainSideBrunchLunchDinnerDairy FreeGluten FreeQuickEasyWeeknight MealsMake AheadNo-CookCookbooksHarper Collins
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