4 lbs. Louisiana crawfish tailmeat
1 med. onion, chopped
1/2 c. unsalted butter, melted
2/3 c. mayonnaise
5 T. fresh lemon juice
Louisiana hot sauce
Garlic salt to taste
1 c. catsup
2 T. prepared horseradish
2 t. fresh lemon juice

Drain and finely chop crawfish tailmeat. Combine crawfish and onion with melted butter. Add mayonnaise, 5 T. lemon juice, hot sauce and garlic salt. Mix well. Coat pate’ mold with mayonnaise, fill with crawfish mixture and chill until firm. Make horseradish sauce by thoroughly blending catsup, horseradish and 2 t. lemon juice. To serve, unmold chilled pate’ onto serving platter and pour horseradish sauce over top. Garnish with whole broiled crawfish, if available, and/or fresh greens. Serve with wheat crackers. Serves 40-50.