In skillet over medium heat, melt the butter. Add garlic
and onion; cook until wilted. Add crawfish tails, liquid smoke
and Worcestershire sauce.
Cook for 15 minutes; cool. Add bacon and set aside.
Mix potatoes, mayonnaise and egg whites in a three-gallon bowl.
In a separate bowl, mash egg yolks and mix with mustards and Tabasco
Sauce. Combine mustard mixture and potatoes. Stir in crawfish.
Salt and pepper to taste.
Potato Salad Serves 10 to 12.
Adapted from the 8/24/95 Times Picayunne newspaper, a posted by Chris T.