------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Crawfish and Egg Salad
 Categories: Cajun Salads    
   Servings:  8
       3 ea Eggs, hard boiled                   1 T  Durkee’s famous sauce   
       1 lb Chopped crawfish or shrimp          2 T  Mayonnaise   
 	    1 x  Salt, if needed		     2 T  Dill pickles, finely
       1 t  Red cayenne pepper                  1 t  Poupon mustard   
   To cook crawfish:
   In a saucepan bring 2 quarts water to boil with 2 tsp salt and
   1/2 tsp of red pepper.  Add peeled crawfish tails to water.
   Bring to boil and remove from heat immediately.  Drain and cool.
   Chop hard-boiled eggs.  Chop crawfish and mix with eggs.  Add
   pickles.  Mix mustard, Durkee’s, and mayonnaise and add to egg
   mixture.  If needed, add more pepper and salt.
   From Justin Wilson’s “Outdoor Cooking With Inside Help”