| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Boiled crawfish; diced |
| 1 |
c |
Celery; chopped |
| 2 |
|
Hard boiled eggs; chopped |
| 2 |
tb |
Dill pickles; chopped |
| 1/2 |
tb |
Worcestershire sauce |
|
|
Mayonnaise |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Combine all ingredients thoroughly; mix with mayonnaise to desired
consistency. Season lightly if crawfish were boiled in seasoned water.
Serve on bed of shredded lettuce. Serves 4.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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