1 lb. Louisiana crawfish tailmeat
2 hard boiled eggs, diced
1/4 c. grated carrots
1/4 c. chopped celery
2 T. minced onion
1 t. minced green bell pepper
1/4 c. chopped pecans
1/3 c. mayonnaise
Salt & pepper to taste
Lettuce leaves and garnish
Drain crawfish tailmeat in colander and pat dry with paper towels. In large bowl, combine remaining ingredients. Stir in crawfish and chill at least 1 hour. To serve, spoon onto lettuce leaves and garnish with wedges of tomatoes, marinated artichoke hearts and marinated mushrooms. Serves 4.