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Ingredients:

2 cups sea salt

12 Ibs. crawfish, live

4 lemons, sliced in half

12 garlic cloves, crushed

1 cup Old Bay seasoning

4 Yukon Gold potatoes, sliced in half

4 ears corn, husked, broken in half

Sibs. bag ice

2 Tbsp. lite mayonnaise

2 Tbsp. ketchup

2 Tbsp. fresh lemon juice

2 Tbsp. no trans fat margarine, melted

1/4 cup cocktail sauce

Directions:

1. In a large pot, combine 2 gallons of cold water and 2 cups salt. Place live crawfish

in pot to soak.

2. While crawfish are soaking, fill another large pot with water and add lemon, garlic

and Old Bay seasoning. Stir to combine, and bring water and seasonings to a boil

on stove.

3. Once seasoned water is boiling, drain and rinse crawfish from salt water. Discard

any remaining salt water.

4. Place crawfish, potatoes and corn into boiling water. Let boil for 8-10 minutes.

5. Remove potatoes and corn from pot, set aside. Add bag of ice to crawfish and allow

to stand in ice water for 10 minutes.

6. While crawfish are cooling, prepare dipping sauces. Mix lite mayo and ketchup

together in a small bowl. To make lemon butter, stir fresh lemon juice and melted

margarine in another small bowl. Serve 1/4 cup cocktail sauce as the third dipping

sauce.

7. Drain crawfish and place on a platter with potatoes and corn. Garnish with three

dipping sauces.

Serves: 4

Calories per serving: 360

Calorie equivalent: 6 oz. protein, 1 carbohydrate, 1 fat