Dakota's Crab, Tuna & Egg Salad |
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Prep Time: 6 Minutes Cook Time: 11 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Another recipe from real cajun recipes. Submitted by Dakota Delcambre...she writes the following;Most Cajuns follow the tradition of not eating meat on Friday during the Lenton season. This recipe would be great for Lent. Donald writes - Dakato is the great grandson of Isadore Delcambre, This is my son, 8 yr-old Dakota's 1st easy to make lunch recipe. This salad should be served on your favorite sandwich bread along with your favorite extras: lettuce, cheese, etc... Dakota experienced his first crawfish-boil in Washington! (You should have seen him and his siblings). Master Dakota - you make us Cajuns proud. Ingredients:
3 (6 ounce) cans tuna |
2 (6 ounce) cans crabmeat |
3 -4 large hard-boiled eggs |
3/4 cup mayonnaise |
4 tablespoons relish or 4 tablespoons chopped pickles |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2 teaspoon ground black pepper |
1 dash cayenne pepper, go easy |
1/2 teaspoon salt |
1/2 teaspoon paprika |
chopped onions (optional) or olive (optional) |
Directions:
1. Boil eggs while preparing other ingredients. Drain tuna and crab cans and mix with the remaining ingredients in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired. Peel and chop eggs; add to the mixture. Serve on your favorite bread with favorite fixins of potato chips, soda, tea or cold beer for adults.
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