Louisiana Crawfish Roll

By: The Local Palate
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While the New England lobster roll has earned its place in the global canon of seafood sandwiches, we Southerners know how to put our own spin on things. Enter the Louisiana crawfish roll, a Cajun-inspired rendition bursting with heaps of Deep South glory. This recipe comes from the recently released Salt & Shore is perfect for a weekend picnic or brunch.

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Makes 2 rolls

  • 1 pound frozen Louisiana crawfish tail meat, thawed, rinsed, and drained
  • ½ cup Duke’s mayonnaise
  • ¼ cup parsley, finely chopped
  • 1 celery, diced
  • 1 green onion, white and green parts, thinly sliced
  • 1 tablespoon Creole Mustard or store-bought whole-grain mustard
  • 2 teaspoons Cajun seasoning
  • Grated zest and juice of ½ lemon, plus 1 tablespoon juice
  • 2 tablespoons salted butter
  • 2 split-top brioche hot dog buns
  • 1 cup iceberg lettuce, finely shredded
  1. In a bowl, combine the crawfish meat, mayonnaise, parsley, celery, green onions, mustard, Cajun seasoning, and zest and juice of half a lemon and fold together until well mixed. Pack into a food storage container and refrigerate until well-chilled, 2-4 hours or up to 3 days.

  2. When ready to serve, in a skillet over medium heat, melt the butter. Add the buns and toast, turning once, until the tops and bottoms are light golden brown and the buns are steamy when opened. Transfer to individual plates.

  3. In a small bowl combine the lettuce and remaining lemon juice and mix gently.
  4. To build the rolls, pile the lettuce onto the base of each bun, then load up the crawfish salad. Season the tops with a touch more Cajun seasoning and get to the nearest picnic table ASAP.

  • Recipe adapted from
    Salt & Shore: Recipes from the Coastal South. Copyright © 2024 Weldon Owen, Photography Ziv Sade & Sammy Monsour.

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