Main Style Crawfish Roll

You've heard of Lobster Rolls, well introducing the crawfish roll! Packed full of flavor, this is an easy and delicious way to re-use the leftover tails from your boil! 

Main Style Crawfish Rolls

Yields 4-6 Rolls

3 1/2 Cups cooked crawfish Tails

1/4 Cup Mayo

2 Tbsp chopped green onion

2 stalks finely chopped celery

2 Tsp Dry CC's Sauce seasoning (Add more to taste)

1 Tbsp Freshly Squeezed Lemon Juice

1 Stick softened butter

4 Top Cut Hot Dog Buns (Or best substitution) 

4 Large Bibb Lettuce Leaves

1. Mix mayo, green onion, celery, dry seasoning, and lemon juice in a medium bowl. Fold in crawfish tails to mixture. Place in refrigerator while you prepare buns. 

2. Spread butter on each side of your hot dog buns. Remember, left and right side, not top and bottom. In a skillet on medium heat, place buttered side down and cook undisturbed for 3 minutes, or until golden brown. Flip to other side and cook for an additional 3 minutes, or until golden. Remove and place on cutting board to cool. 

3. Spread top slightly and add one leaf of Bibb lettuce to each bun. Divide the crawfish mixture evenly between the 4 buns atop the lettuce. Serve with lemon wedges

Note: Make sure to fully drain crawfish tails and dab out any excess liquid. 

Flavor Note: For a little extra kick, add cayenne to the mix!