Creamy Crawfish Salad

This refreshing crawfish salad features tender, chopped crawfish tails mixed with a creamy blend of mayonnaise, lemon juice, Dijon mustard, and a hint of tarragon. Diced celery, red bell pepper, and fresh parsley add crunch and color, while green onions provide a burst of flavor. Served in crisp baby romaine lettuce cups, this light and flavorful dish is perfect as an appetizer or a light lunch, with an optional touch of hot sauce for those who prefer a little kick.

Recipe - Welcome

Prep Time15 Minutes

Servings6

Calories135

Ingredients

1 (12 oz) bag frozen, cooked crawfish tails (thawed and rinsed)

1/3 cup mayonnaise

1 small lemon, juiced and zested

2 tsp Dijon mustard

1 tsp Old Bay Seasoning or crab boil seasoning

1/2 tsp dried tarragon

1/2 tsp salt

1/2 tsp black pepper

1 tsp Cajun hot sauce

6 Fresh Express Romaine Spears, cleaned and trimmed

3 Roma tomatoes, seeded and chopped

1 Tbs fresh parsley, chopped

Directions

In a mixing bowl, combine crawfish, mayo, lemon juice and zest, mustard, seasoning, tarragon, salt, pepper and hot sauce. Fold together gently to ensure the crawfish do not get crushed. Taste for seasoning. Chill for 2 hours or overnight before serving.
To serve, divide chopped tomatoes between the romaine spears. Then, add crawfish salad on top of tomatoes. Garnish with parsley.

Nutritional Information

Calories: 135, Fat: 5 g (1 g Saturated Fat), Cholesterol: 104 mg, Sodium: 276 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 14 g.

15 minutes

Prep Time

0 minutes

Cook Time

Servings

135

Calories

Directions

In a mixing bowl, combine crawfish, mayo, lemon juice and zest, mustard, seasoning, tarragon, salt, pepper and hot sauce. Fold together gently to ensure the crawfish do not get crushed. Taste for seasoning. Chill for 2 hours or overnight before serving.
To serve, divide chopped tomatoes between the romaine spears. Then, add crawfish salad on top of tomatoes. Garnish with parsley.