Friday, April 20, 2007

Crawfish Roll Sandwich Recipe

Crawfish Roll Sandwich

1 1/2 lbs. (2 cups) cooked crawfish tails
1/2 cup chopped celery
1/4 cup chopped green onions
3/4 cup mayonnaise
1 tbl. lemon juice
1 tbl. Creole mustard
1 tsp. dill weed
Salt and pepper, to taste
6 Kaiser rolls or pistolets
1. In a mixing bowl, combine crawfish tails, celery and green onions, and set aside.
2. In a smaller bowl, mix mayonnaise, lemon juice, mustard and dill weed. Pour this dressing over the crawfish.
3. Toss lightly to coat everything, cover and chill for 30 minutes for flavors to meld.
4. To serve, toast rolls and add a little salt and pepper to the crawfish if needed. Divide filling among rolls and serve. Kitchen helpers: Kids can help measure and mix this dish.

Serves 6.

This recipe for Crawfish Roll Sandwich is by Tracey Koch, thanks!

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