Crawfish Rolls

Crawfish Rolls

Active Time: 10 mins

Chill Time: 30 mins

Total Time: 40 mins

Servings: 8 servings

Ingredients

1/2 lb. peeled cooked crawfish tails (or 1/2 lb. frozen peeled cooked crawfish tails, thawed and drained)

1 medium (1 1/2 oz.) celery stalk, finely chopped (about 1/4 cup)

1 1/2 Tbsp. mayonnaise

1 Tbsp. fresh lemon juice (from 1 lemon)

1 tsp. Dijon mustard

1 tsp. finely chopped fresh dill

1 garlic clove, grated (about 1 tsp.)

3/4 tsp. kosher salt

1/4 tsp. smoked paprika

8 brown-and-serve dinner rolls, toasted and split from top

1 1/2 Tbsp. thinly sliced fresh chives

Directions

1. Stir together crawfish, celery, mayonnaise, lemon juice, mustard, dill, garlic, salt, and paprika in a medium bowl until well combined. Cover with plastic wrap, and chill until cold and flavors combine, at least 30 minutes or up to 2 days.

2. Divide crawfish mixture evenly among 8 rolls; sprinkle evenly with chives, and serve.