Dakota’s Crab, Tuna & Egg Salad2006-04-19
- Course: Soups & Salads
- Yield : 6
- Servings : 6
- Prep Time : 6m
- Cook Time : 17m
- Ready In : 23m
- Add to Recipe Box
Most Cajuns follow the tradition of not eating meat on Friday during the Lenten season. This recipe would be great for Lent. Donald writes, “Dakota is the great-grandson of Isadore Delcambre, This is 8 yr-old Dakota’s, 1st easy to make lunch recipe. This salad should be served on your favorite sandwich bread along with your favorite extras: lettuce, cheese, etc… Dakota experienced his first crawfish-boil in Washington! (You should have seen him and his siblings).” Master Dakota – you make us Cajuns proud.
- 3 (6 oz) cans tuna
- 2 (6 oz) cans crab meat
- 3 to 4 large hard boiled eggs
- 1/2 to 3/4 cup mayonnaise
- 4 tbsp relish or pickles, chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 dash of Cayenne pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- onions or olives, chopped (optional)
Boil eggs while preparing other ingredients.
Drain tuna and crab cans and mix with the remaining ingredients in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired.
Peel and chop eggs and add to the mixture.
Serve on your favorite bread with potato chips, soda, tea or cold beer for adults.