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
  1. 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.
  2. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bloody-mary-crawfish-salad/