From Spatula Diaries: Inexpensive crawfish tails inspire tangy summer salad

The end of crawfish season is a great time to experiment with crawfish tails. Priced now at just over $10 a pound, they’re a much better deal than their peak per-pound price of $17-$19 around Easter. It’s tempting to make étouffée, especially with local bell peppers in good supply. But don’t forget that crawfish also make a great seafood salad, and they’re quicker and easier to use than shrimp or crabmeat. There’s no need for mayonnaise when using crawfish because of its natural richness. To get a recipe for a quick, sweet and flavorful salad that uses crawfish tails, check out Maggie Heyn Richardson’s blog here.