Pile this creamy seafood salad into hot dog buns for an easy summer sandwich or serve over greens for lunch.

Ingredients

　　1/2 cup crab claw meat, bits removed

　　2 cups boiled crawfish tails

　　1/2 pound boiled, peeled shrimp

　　2 large celery stalks, sliced (about 1 cup)

　　1/4 cup green bell pepper

　　3/4 teaspoon salt

　　1/8 teaspoon ground black pepper

　　1/2 cup mayonnaise

　　3 tablespoons lemon juice

　　Pinch of cayenne pepper

Step 1

Step 2

　　From Gluten-Free in Lizard Lick © 2015 by Amy Shirley. Reprinted by permission of HarperOne, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.