Crawfish Wedge Salad
 
Makes 4 Servings
Ingredients
  • 6 slices thick-cut bacon, chopped
  • 1 pound crawfish tails, rinsed and drained
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Cajun seasoning*
  • ½ cup sliced green onion
  • 1 large head iceberg lettuce
  • Cajun Buttermilk Dressing (recipe follows)
  • 1 cup halved grape tomatoes
  • Chopped fresh parsley and lemon wedges, to serve
Cajun Buttermilk Dressing
  • 1 cup cold whole buttermilk
  • ½ cup cold mayonnaise
  • 1 (1-ounce) package ranch dressing mix
  • 2 tablespoons minced green onion
  • 1 tablespoon Creole mustard
  • 1 teaspoon Cajun seasoning
Instructions
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Pat crawfish dry with a paper towel. In a large bowl, toss together crawfish, flour, and Cajun seasoning. Add to skillet, and cook over medium heat until crispy. Add green onion, and cook for 1 minute. Remove from skillet, and let drain on paper towels.
  3. Remove core from lettuce, keeping lettuce intact. Rinse and drain. Cut lettuce into 4 wedges. Drizzle with Cajun Buttermilk Dressing, and top with bacon, tomatoes, and crawfish mixture. Serve with parsley and lemon wedges.
Cajun Buttermilk Dressing
  1. In a medium bowl, whisk together all ingredients. Cover and refrigerate for at least 1 hour or up to 2 weeks.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-wedge-salad/