Crawfish And Egg Salad

Yield: 8 servings

Ingridients:
3 each egg, hard boiled
1 tablespoon Durkee`s famous sauce*
1 lb chopped crawfish or shrimp
2 tablespoon mayonnaise
2 tablespoon dill pickles, finely chopped
1 teaspoon red cayenne pepper
1 teaspoon poupon mustard
salt, if needed

Preparation:
To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	56.34
Energy	kcal	90
Protein	g	14.5
Total lipid (fat)	g	2.4
Ash	g	1.04
Carbohydrate, by difference	g	1.87
Fiber, total dietary	g	0.1
Minerals
Calcium, Ca	mg	36
Iron, Fe	mg	1.61
Magnesium, Mg	mg	26
Phosphorus, P	mg	136
Potassium, K	mg	146
Sodium, Na	mg	180
Zinc, Zn	mg	0.74
Copper, Cu	mg	0.175
Manganese, Mn	mg	0.041
Selenium, Se	mcg	25
Vitamins
Vitamin C	mg	1.5
Thiamin	mg	0.018
Riboflavin	mg	0.081
Niacin	mg	1.598
Pantothenic acid	mg	0.151
Vitamin B-6	mg	0.07
Folate	mcg	2
Vitamin B-12	mcg	0.67
Vitamin A, IU	IU	145
Vitamin E	mg_ATE	0.7
Lipids
Fatty acids, total saturated	g	0.401
Fatty acids, total monounsaturated	g	0.517
Fatty acids, total polyunsaturated	g	1.114
Cholesterol	mg	99