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.