Russian crayfish salad

Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish
salads. Boil two dozen cray-fish for fifteen minutes in water slightly
salted; break the shells in two; pick out the tail part of each; cut it
in two lengthwise; remove the black ligament. Put into a salad-bowl the
small white leaves of a head of cabbage-lettuce; add the fish; pour over
them a mayonnaise. Garnish with the head part of the shells, tufts of
green, and hard-boiled eggs. Russians have countless lakes, rivers and access to the sea. Crayfish in the countryside might be like lobster is to Maine. Another alternative for the crayfish salad is simply with olive oil instead of mayonnaise.

The word crayfish or crawfish comes from the old French meaning crab.  There are fresh and salt water variaties of crayfish.

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