1
Pound
Chopped crawfish or shrimp
2
Tablespoons
Mayonnaise
Salt, if needed
2
Tablespoons
Dill pickles, finely chopped
1
Teaspoon
Red cayenne pepper
1
Teaspoon
Poupon mustard
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp
salt and 1/2 tsp of red pepper.
Add peeled crawfish tails to water. Bring to boil and remove from heat immediately.
Drain and cool. Chop hard-boiled eggs.
Chop crawfish and mix with eggs.
Add pickles.
Mix mustard, Durkee's,
and mayonnaise and add to egg mixture.
If needed, add more pepper and salt.
CREAMY CHICKEN SALAD WITH MANGO DRESSING
3
Chicken breast -- whole
boneless
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