Crawfish Salad

I purchased some frozen crawfish awhile ago and decided to make crawfish salad (similar to chicken salad). Since my wife is recovering from an ulcer, I opted for a mild mixture that would let the flavor of the crawfish come through - nothing hot here.

Ingredients:
1 pound of crawfish meat, thawed and drained thoroughly
1 small shallot finely chopped
1 stalk of celery finely chopped
1/2 cup of light Mayonnaise
Salt and pepper to taste
1 tablespoon of Dijon mustard
Juice from 1/2 squeezed lemon

First, I thawed the crawfish in the refrigerator and then washed and drained them several times. The crawfish seem to retain water after being washed so I put them in some paper towels and pressed gently to remove as much water as possible. I put the thawed and drained crawfish aside.

Put the chopped shallot and celery in a medium mixing bowel. add the mayonnaise and mustard and mix thoroughly. Mix in the drained crawfish and gentley mix the ingredients. Add the salt and paper and lemon juice and mix a bit more. Taste and add the salt, pepper, and lemon to until it has the right amount of seasoning and fresh lemon flavor.

Lightly toast some small finger rolls (don't let them get too brown) and then add the crawfish salad. Don't overpack the rolls.