Bloody Mary Crawfish Salad
Makes about 6 servings
  • ⅓ cup Bloody Mary mix*
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons dry mustard
  • ½ teaspoon kosher salt
  • 1 teaspoon hot sauce
  • ¼ teaspoon ground black pepper
  • 1 tablespoon prepared horseradish
  • ½ cup canola oil
  • 1 (16-ounce) package cooked crawfish tails, rinsed and drained
  • ¼ cup thinly sliced red onion
  • 12 pickled okra pods, halved
  • 1 pint grape tomatoes, halved
  • ½ cup thinly sliced celery
  • Garnish: celery leaves and lemon zest
  1. In a medium bowl, whisk together Bloody Mary mix, juice, mustard, salt, hot sauce, pepper, and horseradish. Add oil in a slow, steady stream, whisking constantly until combined.
  2. In a medium bowl, combine crawfish, onion, okra, tomato, and celery with ¼ cup dressing. Place on a platter, and serve with additional dressing. Garnish with celery leaves and lemon zest, if desired.
*For testing purposes, we used Zing Zang Bloody Mary Mix.
Recipe by Louisiana Cookin at