Crawfish Rolls Recipes

CRAWFISH ROLLS

Steps:

• For the remoulade, combine ingredients in a medium bowl and mix well.
• At least 2 hours before serving, stir the boiled crawfish and chopped celery into the remoulade and marinate in the refrigerator.
• 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.
• 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

CRAWFISH ROLL SANDWICH

Steps:

• Finely mince the celery and red pepper, and roughly chop the capers.
• In a medium mixing bowl, combine the crawfish meat with the minced celery, red pepper and capers. In a small bowl, stir together the mustard and the mayonnaise until it is well combined, then fold it into the crawfish mixture until the ingredients are completely coated. Add 1 to 2 tablespoons lemon juice to taste, and season to taste with salt and pepper.
• Arrange the sandwich buns cut side up on a baking sheet, opening them slightly so that the inside part is exposed. Using a broiler or a toaster oven, toast the buns lightly. Remove them from the oven or toaster oven and lightly butter the toasted interiors of the buns.
• To serve, spoon a generous amount of crawfish salad into a warm hot dog bun. Top with a sprinkle of watercress and serve with a lemon wedge to squeeze over the salad before eating.

CRAWFISH ROLLS

Steps:

• In a mixing bowl, combine crawfish tails, celery and green onions and set aside.
• In a smaller bowl, mix mayonnaise, lemon juice, mustard and dill weed. Pour this dressing over the crawfish.
• Toss lightly to coat everything, cover and chill for 30 minutes for flavors to meld.
• To serve, toast rolls and add a little salt and pepper to the crawfish if needed. Divide filling among rolls and serve.

CRAWFISH SPRING ROLL

Steps:

• For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice. Blend until mixed well. Refrigerate until serving. For the spring rolls: Place the oil in a 1-gallon thick-bottomed saucepan and heat to 350 degrees F. Reduce the heat and hold at 350 degrees F until cooking.
• In a bowl, mix the cabbage, collard greens, cucumber, onions and sprouts. Season with the salt and pepper, and then blend with the crawfish and pork. Again, mix together.
• After mixing the filling, place the wrappers on a dry counter with points at 12, 3, 6 and 9 o'clock, forming a diamond. After laying out the wrappers, lightly brush the edges with the prepared slurry, then place 1/6 of the filling in the center of the wrapper.
• Next, bring the bottom point over the filling and press the tip down to seal the 6 o'clock point, then repeat with 3 and 9 o'clock point and again seal. Once the three points have been sealed, roll tightly from the bottom to top, and repeat the process with the remaining rolls. Next, place the rolls in the refrigerator for 30 minutes to help seal.
• After refrigerating, place in the fryer and cook until golden brown, 4 to 5 minutes, then remove from the oil. Allow to dry over paper towels, then slice in half and serve with the aioli.