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mayonnaise, crème fraîche, chives, horseradish, white pepper, crawfish, chervil, arugula, red onion, apple cider vinegar, olive oil
Category
Soups and Salads
Crawfish (which are called crayfish, crawdads, and a host of other names, depending on where you are) are succulent little morsels of yum. They’re plentiful throughout the U.S., but are particularly beloved in the South.
Light and thematic, this crawfish salad is a great southern dish to serve any day of the week, especially if that day happens to be Kentucky Derby day. If you don’t have crawfish, you can substitute lobster or crab and it’ll be just as tasty!
(Adapted from Kentucky Derby Food Recipes)
Ingredients
1 cup mayonnaise
1 tablespoon crème fraîche
¼ cup chives, minced
½ cup fresh horseradish, or to taste
Kosher salt, to taste
White pepper, to taste
1 pound Louisiana crawfish tails, boiled and brought to room temperature
1 cup chervil, roughly chopped
About 5 ounces arugula*
1 small red onion, pickled and julienned
White pepper, to taste
Apple cider vinegar, for serving
Extra virgin olive oil, for serving
For Crawfish
For Arugula Salad
Directions
In a bowl, combine your mayo, crème fraîche, chives, horseradish, salt, and pepper.
Once well mixed, carefully fold in your crawfish. Consistency-wise, you are looking for wet and creamy, but not soupy.
Add the arugula into your serving bowl and splash with a (very little) bit of olive oil and apple cider vinegar. You don’t want to overdress because you’re topping the lettuce with the creamy, already-dressed crawfish.
Season well with a pinch of salt and a good helping of the white pepper.
Add the crawfish salad and top with your pickled onions and chervil to make it look pretty.
Recipe Note
Pro Tip:
The amount of arugula depends on how you choose to serve this. We like it served family style, so we make sure it’s enough to fill the salad bowl (to then be topped off with the crawfish salad).