Crawfish Salad is good enough to make from scratch, but it’s also one of the great ways to use leftovers. Hosting a crawfish boil is an opportunity to set the table for much more than just an outdoor buffet. You never want a guest to beg for more like poor little Oliver Twist, so extra it is, secretly hoping for leftovers. That’s exactly what happened here and I took full advantage to make this delicious salad for lunch.
Call them what you will, which depends on where you live, but they’re all the same thing. I grew up where we trapped huge crawdads in creeks for fun and had no idea they were edible. However, I received an “A” for show and tell in elementary school, before returning them to their home. Today most crawfish for consumption are grown in flooded fields that resemble rice paddies and carefully tended by “farmers”.
Crawfish are related to lobsters and prized for their succulent tail meat. More than 50,000 tons of them are harvested annually and BTW, if you call them a Yabbie, you’re from Australia.
We use the tails to make this Creole recipe thanks to Leon Galatoire in New Orleans. For you novice crawfish eaters or someone still resisting the urge, think of this as tuna salad only a thousand times better!
Pair it with a white burgundy, sauvignon blanc or a pinot noir for maximum enjoyment.
Make this with leftover tail meat or start from scratch by boiling your crawfish
And just one more thing…
For you dieters out there. Remember that crawfish are the ultimate diet food. It’s a proven fact that you burn more calories peeling them than you gain by eating them. I verified that on the internet!