Crawfish Salad
Tender crawfish tails tossed in a tangy Creole mustard dressing with crunchy celery and fresh green onions.
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Ingredients
- 1 lb cooked crawfish tail meat, thawed
- 1/2 cup mayonnaise
- 2 tbsp Creole mustard
- 1/2 cup celery, finely diced
- 1/4 cup green onions, thinly sliced
- 2 tbsp lemon juice
- 1 tsp Cajun seasoning
Instructions
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1
In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Creole mustard, 2 tbsp lemon juice, and 1 tsp Cajun seasoning until smooth.
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2
Add 1/2 cup finely diced celery and 1/4 cup thinly sliced green onions to the dressing and stir to combine.
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3
Gently fold in 1 lb thawed cooked crawfish tail meat until evenly coated.
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4
Cover and chill in the refrigerator for at least 30 minutes before serving.
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