Our Crawfish, Shrimp & Crab Boil isn’t just for the boiling pot! Add a dash to this classic side dish for a burst of savory seafood goodness. Potatoes never knew this kind of flavor – now you’re thinking outside the pot!
Ingredients
- Louisiana Fish Fry Products Crawfish Shrimp, & Crab Boil 5 oz.
- 28 oz bag small red potatoes
- 3 hard-boiled eggs
- 1/2 cup celery, chopped
- 1/2 cup white onion, chopped
- 1 Tbsp. prepared mustard
- 1/2 cup mayonnaise
- 1 Tbsp. finely chopped parsley
- 1/2 bunch green onions finely chopped (green part)
Directions
- In a medium-sized pot filled with enough water to cover potatoes. Add Crawfish, Shrimp, & Crab Boil Seasoning and bring to a boil.
- Add a bag of small potatoes and boil for 15-20 minutes. Turn off heat and let potatoes soak for another 5 minutes. Drain, cool, and chop.
- Remove cooked yolks from boiled eggs. Dice egg whites and set aside. In a large bowl, combine potatoes, egg whites, celery, and onion.
- In a small bowl, combine mustard and egg yolks and mix until creamy. Add mayonnaise, mix together well, and combine with potato mixture. Mix in parsley and green onions. Stir well, refrigerate until chilled, and enjoy!
