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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 usually 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 sharing one of my favourite, still luxurious recipes for a summer celebration: my Classic Mini Crayfish Rolls – perfect for parties, or an indulgent weekend lunch with a glass of fizz!
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! And, while I’ve called for homemade mayonnaise in the recipe for a real luxe 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!
Frequently Asked Questions
Where can I buy mini brioche buns for these? Can I use the recipe to make full-size ones instead?
Different supermarkets tend to do them as a special ‘summer barbecue’ item each year, but if you can’t find any this recipe will make two full-sized crayfish rolls in brioche hot dog buns instead. You can also turn this recipe into a fun canapé using tiny round brioche, skipping the frying and making a cross-like pattern in the middle (think like a baked potato) in which to stuff the filling.
Can I make these mini crayfish rolls ahead?
Yes – you can do the frying in butter a few hours before you need to fill the rolls, and you can make the filling up to a day in advance; just check the seasoning to see if the mix needs more lemon juice just before serving as things can dull a little in the fridge.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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