Crawfish Rolls
6 Ratings
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20 minutes, plus 2 hours marinating Prep
| 15 minutes Cooking
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10
Servings
6 RatingsLoading...
Remoulade
- 1 cup Duke's Mayonnaise
- ¼ cup Dijon mustard
- 2 Tbsp. prepared horseradish
- 2 scallions, chopped
- ½ stalk celery, minced
- 2 Tbsp. parsley, chopped
- 1 clove garlic, minced
- 1 Tbsp. white wine vinegar
- Juice of 1 lemon
- 1 tsp. hot sauce
- ¼ tsp. cayenne pepper
- Salt, to taste
Crawfish Rolls
- 2½ lb. boiled crawfish tail meat
- 2 stalks celery, evenly chopped
- 10 lobster roll buns
- Duke's Mayonnaise
- Chives (optional)
- Celery leaves (optional)
Preparation
1. For the remoulade, combine ingredients in a medium bowl and mix well.
2. At least 2 hours before serving, stir the boiled crawfish and chopped celery into the remoulade and marinate in the refrigerator.
3. Preheat a skillet over medium-high. Slather outer sides of lobster roll buns with Duke’s Mayonnaise, and griddle until golden brown and slightly crispy; flip and repeat until both sides are toasty.
4. Remove buns from skillet and split down the middle. Fill each toasted bun with 4 oz. crawfish-remoulade mixture. Top with chives and celery leaves if desired, and serve.
