Jane Arnette's Crawfish Salad

Prep Time: 30 Minutes

Yields: 6 Servings


This recipe is great for all those crawfish lovers! Serve this crawfish salad as a light lunch or even as an appetizer.


1 pound boiled or packaged crawfish tails

6 large tomatoes

1 boiled egg, peeled and chopped

1 boiled egg white, peeled and chopped

1 tbsp mustard

½ cup lite mayonnaise

½ cup minced onions

½ cup minced celery

1 cup whole kernel corn

2 tbsps pickled relish

salt and black pepper to taste


Hollow and core tomatoes, reserving 1 cup of tomato pulp. Drain tomatoes well by turning them upside down on layers of paper towels. Remove most of the seeds when reserving 1 cup of the tomato pulp. In a large mixing bowl, combine the boiled egg and boiled egg white with the mustard and mayonnaise. Using a fork, blend well to create a dressing. Add crawfish, onions, celery, corn, pickled relish and reserved tomato pulp. Season to taste using salt and black pepper. Stuff crawfish mixture into drained tomatoes and chill 2–3 hours. Serve as a light lunch salad or as an appetizer.