Friday, 26 June 2015

Recipe: Classic & Easy Summer Mini Crayfish Rolls

For ages I have been looking for the perfect brioche hot dog buns so that I could share this idea I had for an English twist on the classic American Lobster Roll (as it is not as cheap or easy to get hold of lobster here!), an everyday version if you will of the super healthy wheat-free Crayfish and Avocado Brioche Rolls that Tess Ward shared on her blog back in February. I've made these miniature because I think they'd make the perfect starter with a few bubbles for barbecue, but for an easy Summer lunch you can easily make full sized versions using bigger rolls (you'll need two rolls for this amount of filling), served alongside traditional plain crisps. 
Crayfish Rolls | www.rachelphipps.com @rachelphipps
Easy Summer Crayfish Rolls | www.rachelphipps.com @rachelphipps M&S Brioche Hot Dog Rolls  | www.rachelphipps.com @rachelphipps
I found my rolls in Marks & Spencer, and I've made this recipe so that it makes 4 rolls (which gives you two spare in case they split funny while you're filling them, one misshapen one I had did!) and perfectly uses up a 140g pack of Big & Juicy's cooked and peeled crayfish tails. However, if you can't get hold of crayfish, you can also make these rolls with prawns. As for the mayonnaise, while you could use the stuff out of the jar, this recipe is elevated by using homemade mayo. You can either follow my recipe or pick up a fresh version from the chiller section of the supermarket (you can get a good one in Waitrose).
Summertime Crayfish Rolls Summer Crayfish Rolls | www.rachelphipps.com @rachelphipps Easy Crayfish Rolls | www.rachelphipps.com @rachelphipps

  • 4 Mini Brioche Rolls
  • Unsalted Butter
  • 140g (5 oz) Crayfish Tails, cooked and peeled
  • 2 tsp Homemade Mayonnaise 
  • Fresh Lemon Juice, plus wedges to serve
  • Freshly Ground Salt & Pepper
  • Fresh Chives, finely chopped 


Separate each roll and spread a little butter on the exposed section of bun where you have pulled them apart. Heat a frying pan over high heat and toast the buttered sections until golden. Allow to cool while you combine the crayfish, mayonnaise and season with lemon juice and freshly ground sea salt and black pepper to taste.


As requested, I have some more barbecue and outdoor eating dishes in the works to share both here on the blog and in my columns this Summer, as well as a couple of fun sunshine cocktails inspired by all the things I was sipping on in Los Angeles. Stay tuned!

No comments:

Post a Comment