**From SAVEUR Issue #164**
Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in [Justin Wilson's Homegrown Louisiana Cookin'](http://www.amazon.com/gp/product/0026301253/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0026301253&linkCode=as2&tag=saveur-20) (Macmillan, 1990).
Yield: serves 4
½ cups mayonnaise
¼ cups Creole mustard
2 tbsp. fresh lemon juice
1 tsp. minced parsley, plus more for garnish
Hot sauce, preferably Tabasco, to taste
Kosher salt and freshly ground black pepper, to taste
Whisk mayonnaise, mustard, lemon juice, parsley, hot sauce, salt, and pepper in a bowl. Stir in crawfish, peas, scallions, eggs, and celery. Divide lettuce between plates; top with crawfish and garnish with parsley.