Maine-Style Crayfish Rolls
Cherie Metcalfe
Soft, buttery brioche rolls loaded with chilled crayfish, crunchy celery and creamy mayo, with Secret Weapon bringing its delicate savoury goodness to the whole situation. And because not all of us are lucky enough to have a crayfish kicking around, there’s a prawn version too.
Ingredients
Crayfish
- 2 litres water
- 2 tablespoons Secret Weapon
- 1 large raw crayfish tail
- ½ cup mayonnaise
Dressing
- ½ cup mayonnaise
- 1 teaspoon Secret Weapon
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 celery stalk, very finely diced
- 2 tablespoons fresh chives, finely sliced
To serve
- 6 small soft brioche rolls
- 50g butter, softened
- 1 lemon, cut into wedges
Directions
- Bring the water to a gentle simmer in a large saucepan and season generously with 2 tablespoons of Secret Weapon.
- Add the crayfish tail, cover and gently poach for 6–8 minutes, depending on its size, until the shell is bright and the meat is just cooked through.
Transfer the crayfish to a bowl of iced water to stop the cooking process. Once completely cold, remove the meat from the shell and chop into small, bite-sized pieces.
- Mix the mayonnaise, 1 teaspoon of Secret Weapon, Worcestershire sauce and lemon juice together in a bowl.
Add the chilled crayfish, celery and chives, then gently fold everything together. Refrigerate while you prepare the rolls.
Slice the brioche rolls down the top without cutting all the way through, then spread the outsides generously with softened butter.
Heat a frying pan over medium heat and toast the rolls on each buttered side until warm and golden.
Divide the crayfish mixture between the warm rolls and serve immediately with lemon wedges.
