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
  • Lemon wedges, to serve
  • Garnish: chopped fresh parsley
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 into 4 wedges. Drizzle with Cajun Buttermilk Dressing, and top with crawfish mixture, bacon, and tomatoes. Serve with lemon. Garnish with parsley, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/crawfish-wedge-salad/