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
Ingredients
2 1/2 lbs. Crawfish tails, boiled
Duke's® Remoulade, (see recipe below)
2 stalks celery, evenly chopped
10 lobster roll buns
Duke’s® Mayonnaise
chives, fresh, (optional)
celery, leaves (optional)
Duke's® Crawfish Roll Remoulade
Directions
Combine ingredients in a medium bowl and mix well.
