Photo by William Chambers
Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.
Recipe information
Yield
6 servings
Ingredients
1/2 cup crab claw meat, bits removed
2 cups boiled crawfish tails
1/2 pound boiled, peeled shrimp
2 large celery stalks, sliced (about 1 cup)
1/4 cup green bell pepper
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup mayonnaise
3 tablespoons lemon juice
Pinch of cayenne pepper
Preparation
Step 1
Mix everything together in a bowl and then refrigerate until you are ready to serve. It’s really that easy. (I like to mix the mayo and lemon juice together before stirring it into the rest of the ingredients.)
Step 2
Do Ahead: Will keep in an airtight container for up to three days before getting funky.
From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers.
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