Ingredients

Remoulade

• 1 cup Duke’s Mayonnaise
• 1/4 cup Dijon mustard
• 2 Tbsp. prepared horseradish
• 2 scallions, chopped
• 1/2 stalk celery, minced
• 2 Tbsp. parsley, chopped
• 1 clove garlic, minced
• 1 Tbsp. white wine vinegar
• Juice of 1 lemon
• 1 tsp. hot sauce
• 1/4 tsp. cayenne pepper
• Salt to taste

• 2 1/2 lb. boiled crawfish tail meat
• 2 stalks celery, evenly chopped
• 10 lobster roll buns or Hot Dog buns
• Duke’s Mayonnaise
• Chives (optional)
• Celery leaves (optional)

Directions

1. For the remoulade, combine ingredients in a medium bowl and mix well.
2. At least 2 hours before serving, stir the boiled crawfish and chopped celery into the remoulade and marinate in the refrigerator.
3. Preheat a skillet over medium-high. Slather outer sides of buns with Duke’s Mayonnaise, and griddle until golden brown and slightly crispy
4. flip and repeat until both sides are toasty.
5. 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. Makes 10