Author: Lisa Boudreaux-LeCoq
Owner. Caterer. Chef.
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Crawfish Boil Salad
Using left-overs from a traditional southern crawfish boil, this salad is easy to serve in a roll, lettuce wrap or if entertaining with small bites, serve on a cracker as a dip!
1 lb boiled crawfish tails, peeled and drained
2 boiled cobs of corn, kernels cut from center, discard center
1 cup mayonnaise
1 head of boiled garlic, pressed from its skin, discard skin
1 stalk celery, minced or thinly sliced against grain
1 tbsp minced fresh or dried parsley
2-3 stalks scallions, chopped
½ of 1 medium size roasted red bell pepper, de-seeded and diced
1 4 oz can mild green diced chili peppers, drained
1 tbsp fresh lemon juice
1 tbsp prepared horseradish
1 tbsp creole mustard
1 or 2 dashes hot sauce - to taste
¼ tsp paprika
¼ tsp lemon zest
Salt, cracked black pepper, Cajun seasoning – to taste
In a large mixing bowl, add ingredients and fold mixture until completely incorporated. Cover bowl with an air tight seal and chill in refrigerator for 1 hour or over-night if time allows. When ready to serve, spoon chilled crawfish mixture into roll, lettuce wrap or cracker. Garnish with your favorite toppings and enjoy!
We're proud to announce that our food will be gracing the cover of Southern Celebrations Magazine's special Food & Drink Edition!
Plans are underway for our 2018 Menu Release party where we've paired up with the magazine for their release of this limited edition!
Tickets available through Eventbrite!