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 | @rachelphipps
Easy Summer Crayfish Rolls | @rachelphipps
M&S Brioche Hot Dog Rolls | @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 | @rachelphipps
Easy Crayfish Rolls | @rachelphipps


Classic & Easy Summer Mini Crayfish Rolls

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Cuisine: American


A cheaper, British twist on the All-American lobster roll, perfect for summer gatherings!


  • 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 


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