Crawfish Roll Recipe

In a medium bowl combine 1 cup mayonnaise, 2 tbsp sriracha, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove and 1 tsp optional hot sauce. Whisk until smooth.

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust heat or acidity (add more sriracha or lemon juice to preference). Refrigerate while preparing the filling to let flavors meld.

Pat 1 lb crawfish tails dry with paper towels and roughly chop any larger pieces to bite-sized pieces if needed.

Heat 2 tbsp unsalted butter in a skillet over medium heat until foaming. Add the minced shallot, 2 minced garlic cloves, and diced celery. Sauté 2–3 minutes until softened and fragrant, stirring frequently so garlic does not brown.

Add the crawfish to the skillet and cook 2–3 minutes, stirring, just until heated through and beginning to pick up the flavors from the aromatics. Do not overcook — crawfish cook quickly and should remain tender.

Stir in 1 tbsp lemon juice, 1 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp freshly ground black pepper and 1 tsp kosher salt. Taste and adjust seasoning as needed. Remove from heat and let cool 3–4 minutes.

Fold in 3 tbsp mayonnaise, 2 tbsp chopped fresh parsley, and the thinly sliced white part of the green onions. The mixture should be moist but not overly saucy; add up to 1 tbsp more mayo if needed for creaminess.

Set aside and keep warm on very low heat or at room temperature while toasting rolls (avoid refrigeration which firms the mayo too much).

Preheat a skillet or griddle over medium heat. Split 4 demi baguettes lengthwise, leaving one side attached if you prefer. Spread about 1 tbsp room-temperature butter on each cut face (both top and bottom if fully split).

Place buttered rolls butter-side down on the preheated skillet. Toast 1–2 minutes until golden brown and crisp. If you want extra buttered flavor, lightly toast the exterior as well.

To assemble, spread about 1–2 tbsp sriracha aioli inside each toasted roll (adjust to heat preference). Fill each roll generously with the warm crawfish mixture, dividing it evenly among the 4 rolls.

Top each roll with a few microgreens or a small handful of baby arugula (optional) and sprinkle the green parts of the sliced green onion over the filling for brightness.

Serve immediately with lemon wedges on the side for squeezing over the crawfish. Offer extra sriracha aioli on the side if desired.