Remoulade Crawfish RollsRemoulade Crawfish Rolls
Remoulade Crawfish Rolls
Remoulade Crawfish Rolls
Embark on a culinary journey to the heart of the bayou with our Remoulade Crawfish Rolls recipe. Delight in tender crawfish tails, delicately seasoned and enveloped in a creamy remoulade sauce, nestled within soft, pillowy rolls. Bursting with the authentic flavors of Louisiana, this recipe is perfect for any occasion. This mouthwatering creation promises to transport you to Cajun country with every bite.
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Recipe - Grambling #728
rolls
Remoulade Crawfish Rolls
Prep Time30 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 (12 oz) pkg frozen crawfish tail meat, thawed and rinsed
2 stalks celery, finely chopped
1/2 cup mayonnaise, plus more for buns
1 Tbs Dijon mustard
1 clove garlic, minced
1 small lemon, juice and zest
1 Tbs fresh parsley
1 Tbs white wine vinegar
1 Tbs fresh chives
2 tsp fresh dill
1 tsp Worcestershire sauce
1 tsp prepared horseradish
1 tsp hot sauce
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
4 Brookshire’s Bakery Hot Dog Buns
4 butter lettuce leaves, for serving
Directions
  1. Place crawfish in a bowl, and pat dry with paper towels. Add celery, and stir to combine. In a bowl, stir together the remaining ingredients (except buns and lettuce). Add to crawfish, and toss to coat. Refrigerate for 4 hours or overnight.
  2. Preheat a skillet over medium-high. Split the buns 3/4 of the way down the middle. Brush the outside and inside edges of buns with mayonnaise. Toast in the skillet until golden. Keep warm in a 170° F to 200° F oven.
  3. When ready to serve, fill each toasted bun with lettuce and crawfish mixture.
Nutritional Information

Per Serving (1): Calories: 400, Fat: 24 g (4 g Saturated Fat), Cholesterol: 110 mg, Sodium: 760 mg, Carbohydrates: 25 g, Fiber: 1 g, Protein: 19 g.

30 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 (12 oz) pkg frozen crawfish tail meat, thawed and rinsed
Boudreaux's Crawfish Tail Meat
Boudreaux's Crawfish Tail Meat - 12 Ounce
$8.99$0.75/oz
2 stalks celery, finely chopped
Not Available
1/2 cup mayonnaise, plus more for buns
Kraft Real Mayonnaise, Creamy & Smooth
Kraft Real Mayonnaise, Creamy & Smooth - 32 Fluid ounce
$5.49 was $6.49$0.17/fl oz
1 Tbs Dijon mustard
Brookshire's Dijon Mustard
Brookshire's Dijon Mustard - 12 Each
$3.19$0.27 each
1 clove garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb - 1 Each
$0.69
1 small lemon, juice and zest
Fresh Lemon
Fresh Lemon - 1 Each
$0.89
1 Tbs fresh parsley
Not Available
1 Tbs white wine vinegar
Not Available
1 Tbs fresh chives
Not Available
2 tsp fresh dill
Not Available
1 tsp Worcestershire sauce
Brookshire's Worcestershire Sauce
Brookshire's Worcestershire Sauce - 10 Each
$2.49 was $3.19$0.25 each
1 tsp prepared horseradish
Not Available
1 tsp hot sauce
Not Available
1/4 tsp salt
Not Available
1/4 tsp cayenne pepper
Brookshire's Ground Cayenne Pepper
Brookshire's Ground Cayenne Pepper - 1.7 Ounce
$3.59$2.11/oz
1/4 tsp black pepper
Not Available
4 Brookshire’s Bakery Hot Dog Buns
Brookshire's Ground Cayenne Pepper
Brookshire's Ground Cayenne Pepper - 1.7 Ounce
$3.59$2.11/oz
4 butter lettuce leaves, for serving
Not Available

Nutritional Information

Per Serving (1): Calories: 400, Fat: 24 g (4 g Saturated Fat), Cholesterol: 110 mg, Sodium: 760 mg, Carbohydrates: 25 g, Fiber: 1 g, Protein: 19 g.

Directions

  1. Place crawfish in a bowl, and pat dry with paper towels. Add celery, and stir to combine. In a bowl, stir together the remaining ingredients (except buns and lettuce). Add to crawfish, and toss to coat. Refrigerate for 4 hours or overnight.
  2. Preheat a skillet over medium-high. Split the buns 3/4 of the way down the middle. Brush the outside and inside edges of buns with mayonnaise. Toast in the skillet until golden. Keep warm in a 170° F to 200° F oven.
  3. When ready to serve, fill each toasted bun with lettuce and crawfish mixture.