02-04-2004, 09:28 PM
3 to 4 pounds large crawfish tails, peeled and cleaned
Simmer cooked crawfish tails in well salted water 10 to 12 minutes, until tender. Fill bowl with chopped ice and arrange tails over top. Provide toothpicks for handy dipping. Serve with cocktail sauce or serve in individual
cocktail glasses for a meal. This can be used at receptions and parties.
1/2 cup chili sauce
1/2 cup catsup
1/2 cup horseradish
1 1/2 teaspoons Worchestershire sauce
1/4 teaspoon salt
2 teaspoons lime juice
1/2 cup celery, minced fine
Pepper sauce or cayenne
Mix ingredients thoroughly
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