Louisiana Crawfish Roll
The New England lobster roll has earned its place in the global canon of seafood sandwiches, this Louisiana crawfish roll offers a new take.
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Ingredients
- 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
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