Succulent Crawfish Tail Salad

1 pound cooked crawfish tails ( 6 to 7 pounds of live crawfish)

4 romaine lettuce leaves

4 TBL hellman’s mayonnaise

2 tsp zatarain’s creole mustard

1 TBL fresh lemon juice

1 oz dry white wine

5 green onions - finely chopped, whites only

2 tsp capers - drained

3 tsp parsley - finely chopped

Ground black pepper to taste

1 pinch cayenne pepper - optional

¼ fresh lemon for garnish

Make this with leftover tail meat or start from scratch by boiling your crawfish

Season a pot of water with your favorite cajun spice mix and bring it to a rolling boil

Boil the crawfish for 7 to 8 minutes until they turn bright red

Remove from heat and let it rest for 10 minutes

Drain, spread onto newspaper and cool

Peel the tails out and reserve. They can be frozen for later use.

Mix everything but the crawfish tails in a bowl, then fold in the tails

Adjust seasoning to taste and chill in the refrigerator for 30 minutes

Prep the lettuce. Cut off the stalk, discard the outer leaves and reserve the best 4 leaves for the salad bed

Separate, wash, then submerge the leaves in an ice water bath for 5 minutes to bring out the color.

Pat the leaves dry and place a leaf on each plate

Divide the salad evenly and serve with a lemon wedge garnish or put inside split hot dog buns.

This base sauce also makes a great shrimp salad using boiled shrimp.

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