Makes about 6 servings
Ingredients
- ⅓ cup Bloody Mary mix*
- 2 tablespoons fresh lemon juice
- 1 tablespoon prepared horseradish
- 1½ teaspoons dry mustard
- 1 teaspoon hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup vegetable oil
- 1 (16-ounce) package frozen cooked crawfish tails, rinsed and draine
- ¼ cup thinly sliced red onion
- 12 pickled okra pods, halved lengthwise
- 1 pint grape tomatoes, halved
- ½ cup thinly sliced celery
- Garnish: celery leaves, lemon zest
Instructions
- In a medium bowl, whisk together Bloody Mary mix, lemon juice, horseradish, dry mustard, hot sauce, salt, and pepper. Add oil in a slow, steady stream, whisking constantly until combined.
- In another medium bowl, combine crawfish, onion, okra, tomatoes, celery, and ¼ cup dressing. Place on a platter, and serve with remaining dressing. Garnish with celery leaves and lemon zest, if desired.
*We used Zing Zang Bloody Mary Mix.
