Introduction – What is Crawfish Salad?
Crawfish Salad is one of those iconic Southern dishes that surprises people with how much flavor it packs into such a simple recipe. Light, creamy, and full of bold seasoning, it’s perfect for hot summer days, potlucks, picnics, or even tucked into a sandwich.
Made with fresh or frozen crawfish tails, chopped vegetables, and a tangy mayo-based dressing, this salad delivers Cajun flair in every bite. Whether served as a main course, a side dish, or in lettuce cups, this salad is a seafood lover’s dream.
🧾 Ingredients You’ll Need
- 1 lb cooked crawfish tails (peeled & deveined)
- ½ cup mayonnaise
- 1 tbsp Creole or Dijon mustard
- 1 tbsp fresh lemon juice
- 1 celery stalk, finely diced
- ½ red bell pepper, chopped
- 2 green onions, thinly sliced
- ½ tsp Cajun seasoning (adjust to taste)
- Salt and pepper to taste
- Optional: 1 boiled egg, chopped
- Fresh parsley for garnish
👨🍳 How to Make Crawfish Salad – Step by Step
🔹 Step 1: Prep Your Ingredients
Start by draining the crawfish tails if using frozen. Pat dry with paper towels to avoid a watery salad. Chop all your vegetables.
🔹 Step 2: Mix the Dressing
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Cajun seasoning, and a pinch of salt and pepper. Adjust spice level to your liking.
🔹 Step 3: Combine and Chill
Add crawfish, celery, bell pepper, green onions, and optional egg to the bowl. Gently fold everything together until well combined.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
🔹 Step 4: Serve and Enjoy
Serve chilled on a bed of lettuce, in a sandwich roll, with crackers, or straight from the bowl. Garnish with fresh parsley and a wedge of lemon.
🍽️ Serving Suggestions
- 🥬 Spoon it into butter lettuce cups for a light appetizer
- 🥖 Serve on a toasted baguette with tomato and lettuce
- 🍚 Layer over cold rice salad for a hearty lunch
- 🍽 Pair with coleslaw, sweet tea, or cornbread for a full Southern meal
💡 Tips & Variations
- Crawfish Swap: Can’t find crawfish? Use shrimp, imitation crab, or chopped cooked lobster.
- Make it Spicier: Add hot sauce, chopped jalapeños, or cayenne to the dressing.
- Lighter Version: Use Greek yogurt or light mayo in place of full-fat mayonnaise.
- Add Texture: Throw in some diced pickles, sweet corn, or crushed pecans.
❓ FAQ – Crawfish Salad
Q: Can I use frozen crawfish tails?
Yes! Thaw completely and drain well. Pat dry to avoid sogginess.
Q: How long does it last in the fridge?
Up to 3 days, tightly covered. Always refrigerate promptly.
Q: Can I make it ahead for a party?
Definitely. In fact, it tastes even better after a few hours of chilling.
Q: Is this salad keto or low-carb?
Yes, just skip sweet vegetables like corn if you’re watching carbs.
