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                           Crawfish and Egg Salad
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cajun                            Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Each          Eggs, hard boiled
    1      Tablespoon    Durkee's famous sauce
    1      Pound         Chopped crawfish or shrimp
    2      Tablespoons   Mayonnaise
                         Salt, if needed
    2      Tablespoons   Dill pickles, finely chopped
    1      Teaspoon      Red cayenne pepper
    1      Teaspoon      Poupon mustard
 
 To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt
and 1/2 tsp of red pepper.  Add peeled crawfish tails to water. Bring to boil
and remove from heat immediately.  Drain and cool. Chop hard-boiled eggs.  Chop
crawfish and mix with eggs.  Add pickles.  Mix mustard, Durkee's, and
mayonnaise and add to egg mixture.  If needed, add more pepper and salt. From
Justin Wilson's “Outdoor Cooking With Inside Help”
 
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 Nutr. Assoc. : 541 0 471 0 1326 1115 272 504
 

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