* Exported from MasterCook *

CRAWFISH AND EGG SALAD

Recipe By :Justin Wilson's "Outdoor Cooking With Inside Help"
Serving Size : 8 Preparation Time :0:20
Categories : 0-5G Low Carb Regional Cajun-Creole
Salad-Seafood Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs, hard-boiled
durkee's famous sauce -- 1 tbsp
1 lb crawfish -- or shrimp 500g
2 tbsp mayonnaise
salt -- to tastte
2 tbsp dill pickles -- finely chopped
1 tsp red cayenne pepper
1 tsp mustard -- poupon

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.

Cuisine:
"Cajun-Creole"










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Per Serving (excluding unknown items): 99 Calories; 5g Fat (50.8% calories from fat); 11g Protein; trace Carbohydrate; trace Dietary Fiber; 145mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0