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 PISTOLETTES

Steps:

• Melt 1/4 cup of butter in a saucepan over medium heat. Stir in the chopped onion, bell pepper, green onions, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the evaporated milk and bring to a simmer. Stir in the processed cheese until melted. Reduce the heat to low, and keep the sauce warm.
• Meanwhile, melt 1/2 teaspoon of butter in a large skillet over medium heat. Add the crawfish tails and season with salt, pepper, garlic powder, and Cajun seasoning. Cook and stir until the tails are hot and beginning to curl, 3 to 5 minutes. Stir the crawfish tails into the cheese sauce, and cook for 5 minutes.
• Heat oil in a large skillet to 350 degrees F (175 degrees C).
• Cook the pistolette rolls in the hot oil until golden brown on all sides. Remove to a paper towel lined plate to cool. Once cool enough to handle, cut a slit in one end of each roll, then use the handle of a spoon to create a pocket in the roll. Stuff the rolls with the crawfish mixture and serve immediately.

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.

CRAWFISH SPRING ROLLS WITH THREE - CHILI DIPPING SAUCE

Steps:

• To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
• Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
• Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
• Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
• Fold in sides and complete rolling.
• Repeat until all the filling is used.
• To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
• Add next three ingredients and mix well; set aside.
• To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
• Drop the spring rolls into hot oil and fry until golden.
• Remove to absorbent paper to drain well.
• Cut each roll into 3 pieces.
• To serve: Divide the sauce into individual bowls.
• Place spring rolls on sauce and garnish with carrot strips.