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Dakota's Crab, Tuna & Egg SaladSoups, Salads & Vegetables
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Submitted by Dakota Delcambre
on Wednesday, April 19, 2006
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| Makes: | 6 servings |
| Prep Time: | 6 minutes |
| Cook Time: | 17 minutes |
| Ready In: | 23 minutes |
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Most Cajuns follow the tradition of not eating meat on Friday during the Lenton season. This recipe would be great for Lent.
Donald writes - Dakato is the great grandson of Isadore Delcambre, This is my son, 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.
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| Ingredients |
| 3 cans 6 oz tuna |
2 cans 6 oz crab meat |
| 3 to 4 large hard boiled eggs |
1/2 cup to 3/4 cup mayonnaise |
| 4 tbsp relish or chopped pickles |
1 tsp onion powder |
| 1 tsp garlic powder |
1/2 tsp ground black pepper |
| 1 dash of Cayenne pepper - go easy |
1/2 tsp salt |
| 1/2 tsp paprika |
chopped onions or olives optional |
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| | | Directions | 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; add to the mixture. Serve on your favorite bread with favorite fixins of potato chips, soda, tea or cold beer for adults.
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