Dakota's Crab, Tuna & Egg Salad

Lazy Chef 2's Note:

Another recipe from real cajun recipes. Submitted by Dakota Delcambre...she writes the following;Most Cajuns follow the tradition of not eating meat on Friday during the Lenton season. This recipe would be great for Lent. Donald writes - Dakato is the great grandson of Isadore Delcambre, This is my son, 8 yr-old Dakota's 1st easy to make lunch recipe. This salad should be served on your favorite sandwich bread along with your favorite extras: lettuce, cheese, etc... Dakota experienced his first crawfish-boil in Washington! (You should have seen him and his siblings). Master Dakota - you make us Cajuns proud.

• Total Time: 23 mins
• Prep Time: 6 mins
• Cook Time: 17 mins

Ingredients:

Servings: 6

• 3 (6 ounce) cans tuna
• 2 (6 ounce) cans crabmeat
• 3 -4 large hard-boiled eggs
• 3/4 cup mayonnaise
• 4 tablespoons relish or 4 tablespoons chopped pickles
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 dash cayenne pepper, go easy
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• chopped onions (optional) or olive (optional)

Directions:

1. Boil eggs while preparing other ingredients. Drain tuna and crab cans and mix with the remaining ingredients in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired. Peel and chop eggs; add to the mixture. Serve on your favorite bread with favorite fixins of potato chips, soda, tea or cold beer for adults.

Reviews

[*Parsley*]

Wonderful! I used lump crabmeat and fresh chopped onions instead of onion powder. It's a cool, creamy salad. Great on rolls or on a bed of lettuce. Thanx for posting!