Crawfish Roll Sandwich
A riff on the lobster rolls popular in East Coast seafood restaurants, this crawfish roll has a similar flavor, but is jazzed up with capers, red pepper and celery.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 1rib celery
- ¼cup red pepper
- 1tablespoon capers
- 1pound cooked crawfish meat, picked over for shells
- 2teaspoons Dijon mustard
- 2tablespoons mayonnaise
- 1to 2 tablespoons fresh lemon juice , plus more to taste
- Dash salt, or to taste
- Dash freshly ground black pepper, or to taste
- 4to 5 white top-split hot dog buns
- 2tablespoons unsalted butter, softened
- 1bunch watercress, roughly chopped
- Lemon wedges, for garnish
Instructions
Step 1
Finely mince the celery and red pepper, and roughly chop the capers.Step 2
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.Step 3
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.Step 4
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.