Spicy Crawfish Salad
Ingredients
4-6 servings
servings
- 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 to taste
- red pepper to taste
Step-by-Step Instructions
- Slightly chop the crawfish, leaving lumpy pieces. Finely chop the celery, thinly chop the green onions and set aside.
- Place the crawfish in a mixing bowl, add Old Bay Seasoning, Creole Seasoning, and red pepper to taste. Add the celery and green onions, then mix in mayonnaise to desired consistency.
- Chill in refrigerator for at least 30 minutes to allow flavors to blend.
- Serve cold with crackers or Cajun oyster crackers.
Common Problems and Solutions
Q: Can I use pre-cooked crawfish from the store?
A: Yes, but add extra seasoning since store-bought crawfish may not have been boiled with as much spice. You might need to increase the Old Bay and Creole seasoning.
Q: How long will this keep in the refrigerator?
A: Best consumed within 2-3 days. The mayonnaise-based salad should be kept well-chilled and not left at room temperature for more than 2 hours.
Tips and Techniques
Don’t over-chop the crawfish - leaving them in lumpy pieces gives better texture. Start with less mayonnaise than you think you need and add more gradually to achieve your preferred consistency.
Ingredient Substitutions
- crawfish tails: cooked shrimp, peeled and chopped
- Old Bay Seasoning: Tony Chachere's or Zatarain's Creole Seasoning
Equipment Needed
- Mixing bowl
- Knife and cutting board
