Spicy Crawfish Salad

Serves 4-6 as appetizer Prep: 15 m Cook: PT0M Total: 15 m Beginner
5.0/5 (2)
Spicy Crawfish Salad
A simple salad made with Louisiana’s finest home grown crawfish, featuring spicy boiled crawfish tails mixed with celery, green onions, and mayonnaise. Perfect as an appetizer spread or light lunch served with crackers.

Ingredients

4-6 servings servings
  • 1 pound crawfish tails, cooked in spicy boil and peeled
  • 1 rib celery, finely chopped
  • 1 bunch scallions (green onions, white and green parts, thinly sliced)
  • 1/4 to 1/2 cup mayonnaise, or to desired consistency
  • Old Bay Seasoning to taste
  • McCormick Creole Seasoning to taste
  • cayenne pepper to taste

Step-by-Step Instructions

  1. Slightly chop the crawfish, leaving lumpy pieces. Set aside with the prepared celery and green onions.
  2. Place the crawfish in a mixing bowl, add Old Bay Seasoning, Creole Seasoning, and cayenne pepper to taste. Add the celery and green onions, then mix in mayonnaise to desired consistency.
  3. Chill in refrigerator for at least 30 minutes to allow flavors to blend.
  4. 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