Crawfish Salad
Cold & creamy crawfish salad good on a fresh baked sub or all by itself! This recipe comes from the fine folks at Texas' oldest brewery, Saint Arnold in Houston.
Ingredients
- 1 pound crawfish tails cleaned and cooked
- ½ cups Celery diced
- ¼ cups Onion small dice
- zest and juice 1 Lemon
- ½ cups Parsley chopped
- 1 ½ cups mayonnaise
- 2 T old bay seasoning
- Salt and pepper to taste
Instructions
- Crawfish tails can be purchased year round at most grocery stores.
- Small dice on the celery and onion. Whatever onion you prefer, be it red, white, yellow or even green will be fine for this recipe.
- Use Italian parsley or curly parsley. Stay away from dried parsley.
- The mayonnaise content can be adjusted you your liking. If you prefer more, feel free to add more but 1.5 cups is the minimum suggestion.
- Mix all ingredients in a bowl and chill in the refrigerator for about an hour before serving. This is best served on a lobster roll or any other soft bread. This is also really good spooned onto crackers!
Notes
Beer pairing - Saint Arnold Weedwacker or 5 O’Clock Pils.
Tried this recipe?Let us know how it was!