Spicy Crawfish Salad


A simple salad made with Louisiana’s finest home grown crawfish.


  • 1 pound crawfish tails, cooked in spicy boil and peeled
  • 1 rib celery, chopped
  • 1 bunch scallions (green onions)
  • mayonnaise to desired wetness
  • Old Bay Seasoning to taste
  • McCormick Creole Seasoning
  • red pepper


Step 1

Slightly chop the crawfish, leaving lumpy pieces. Finely chop the celery, thinly chop the green onions and set aside.

Step 2

Place the crawfish in a mixing bowl, add seasonings to taste. Add the remaining ingredients and chill.

Step 3

Serve cold with crackers.

Note: If you do not have the crawfish boil on hand, use a mixture of salt, cayenne pepper, allspice, mustard seeds, red pepper flakes, peppercorns and bay leaf to boil the crawfish. Or, simply use salt, black pepper and red pepper.

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Kaplan, Louisiana Louisiana
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