Recipe: Classic Mini Crayfish Rolls

When done properly, the All-American lobster roll is a thing of very great beauty. However, the price of lobster here in the UK makes them too expensive to make at home (which is silly, because it is a native catch and there are so many sizes of lobster here that retailers just won’t buy so there is usually surplus) so today I’m refreshing one of my favourite blog recipes from the summer of 2015 in time for America’s Fourth of July holiday: my Classic Mini Crayfish Rolls – perfect for parties, or an indulgent weekend lunch with a glass of bubbles.

I love crayfish because of its sweeter, fresher, brighter flavour, and of course the beautiful red colour down the spine, but for a budget version, king prawns would also be delicious here, or of course chopped lobster tail if you can get it at a good price! Good mini brioche rolls are a must, however: I usually find mine in the M&S Food Hall. And, while I’ve called for homemade mayonnaise in the recipe for a real lux touch (I did an easy how-to here) of course the world will not end if you just want to use Hellman’s, or even better, a squidge of Kewpie instead.

Please, I implore you, don’t skimp, however, on frying the rolls in a little bit of butter first. I know it seems indulgent, I know it seems like an unnecessary extra step, but it really will make the world of difference turning your crayfish roll into a proper roll to tuck into, rather than just a really fancy prawn mayo sandwich!

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Classic Mini Crayfish Rolls

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

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Description

A cheaper, British twist on the All-American lobster roll made with British crayfish, perfect for summer gatherings or indulgent weekend lunches.

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Ingredients

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• 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 

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Instructions

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

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