Serves 16 as a dip, 6 as a salad. Recipe is from Cathy Daniel, who attributes it to Cathy Tugwell’s version of a similar recipe by Holly Clegg
1 lb. crawfish tails, rinsed and drained
2 tbls. lemon juice
Salt and pepper to taste
2 (14-oz.) cans quartered artichoke hearts, drained and chopped
2 avocados, peeled, pitted and cubed
3 tbls. capers, drained
2 bunches green onions, sliced
1/2 cup grainy mustard
1/4 cup ketchup
1. In a small pan, sauté the crawfish tails for 2 to 3 minutes.
2. Season crawfish tails with lemon juice, salt and pepper, stirring to incorporate. Refrigerate until crawfish are chilled.
3. Combine the artichoke hearts, avocado, capers, green onions and cooled crawfish.
4. Separately, mix together the mustard and ketchup. Carefully toss this into the crawfish mixture. Refrigerate until ready to serve.
Serve as a dip with crackers, pita chips or melba rounds. May also be served on a bed of lettuce as a salad for a light lunch.