Seafood Spread

Easy recipe for your leftover cooked shrimp or crawfish meat.
Servings: 12


2 cups finely chopped cooked Louisiana crawfish tails or shrimp
1 cup finely chopped celery
½ cup finely chopped green onions
¼ cup finely chopped red bell peppers
1 cup mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon capers
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Louisiana hot sauce
1 tablespoon finely chopped parsley
Crackers or toasted pita bread triangles, for servings


Combine all of the ingredients in a mixing bowl and stir to mix well.
Chill for at least 2 hours before serving.
Serve with party crackers or toasted pita bread triangles.

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