Dakota’s Crab, Tuna & Egg Salad


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)


Step 1

Boil eggs while preparing other ingredients.

Step 2

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.

Step 3

Peel and chop eggs and add to the mixture.

Step 4

Serve on your favorite bread with potato chips, soda, tea or cold beer for adults.

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