Dakota’s Crab, Tuna & Egg Salad
2006-04-19- Course: Soups & Salads
- Yield : 6
- Servings : 6
- Prep Time : 6m
- Cook Time : 17m
- Ready In : 23m
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Most Cajuns follow the tradition of not eating meat on Friday during the Lenten season. This recipe would be great for Lent. Donald writes, “Dakota is the great-grandson of Isadore Delcambre, This is 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 oz) cans tuna
- 2 (6 oz) cans crab meat
- 3 to 4 large hard boiled eggs
- 1/2 to 3/4 cup mayonnaise
- 4 tbsp relish or pickles, chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 dash of Cayenne pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- onions or olives, chopped (optional)
Directions
Step 1
Boil eggs while preparing other ingredients.
Step 2
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.
Step 3
Peel and chop eggs and add to the mixture.
Step 4
Serve on your favorite bread with potato chips, soda, tea or cold beer for adults.
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(5 / 5)
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