Crawfish Rolls

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  • Cook time icon 20 minutes, plus 2 hours marinating Prep | 15 minutes Cooking
  • Servings icon 10 Servings
Crawfish Roll

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.

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