Crawfish Salad
1/2 lb. chopped crawfish tailmeat
2 hard boiled eggs, chopped
1/2 c. chopped celery
1/4 c. sliced green onions
1/4 c. chopped parsley
1/2 c. chopped cucumber
2 T. chopped bell pepper
4 T. mayonnaise
2 t. hot sweet mustard
Lemon pepper & salt to taste
Toss together first 7 ingredients. Mix in the seasoning. Blend the mustard into the mayonnaise and stir into the salad. Refrigerate before serving over a bed of lettuce. Garnish each place with a whole boiled crawfish, if available, and a lemon wedge.