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Pecan Crawfish Salad




  1. In large bowl, combine cooked and peeled crawfish tailmeat and remaining ingredients (except garnish).
  2. Stir in crawfish and chill at least 1 hour.
  3. To serve, spoon onto lettuce leaves and garnish with wedges of tomatoes, marinated artichoke hearts and marinated mushrooms.

Serves 4.

Recipe courtesy of Leslie Davis and the Louisiana Crawfish Promotion and Research Board, Crawfish.org. Used with permission.

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