“No plates, no forks, no problem!”
Crawfish Remoulade Rolls
In the April 2024 issue of Southern Living there was an article by Lisa Cericola entitled, A Culinary Guide to Jazz Fest. One of the recipes featured in the article was “Miss River’s Louisiana Crawfish Rolls” and the photo alone would make your mouth water. That recipe and photo where the inspiration for this recipe although the two are quite different. My recipe eliminates eight of the ingredients used in the magazine recipe by replacing them with my prepared Smoky Remoulade Sauce and that sauce recipe can be found on the TaylorTastes.com website.
I have visited New Orleans dozens and dozens of times but I must admit that, until now, I’ve never encountered Louisiana Crawfish Rolls. All I had to do was see the word Crawfish in the magazine recipe and I was hooked (no pun intended). I love crawfish, they are high in protein and low in fat and calories, which makes them a great choice for those of us who try to be weight conscious. Crawfish have fewer calories than both shrimp and lobster. Since I am a calorie counter, this recipe was a no-brainer … I had to do it! Give it a try and I think you will enjoy it also.
All Content © 2024 All Rights Reserved, J. Taylor, Marshall, TX
Ingredients
Instructions
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Assemble the ingredients. Fine chop the shallot and celery; I used a mini food processor. In a small bowl, prepare the Remoulade sauce and set aside. CLICK HERE to access the sauce recipe. Drain the package of crawfish tail meat.
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In a medium size bowl add the crawfish tail meat, the chopped shallot and celery, the capers, and the prepared Remoulade sauce.
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Stir the contents of the bowl until all is well combined. Cover the bowl with plastic wrap and refrigerate a minimum of two hours to overnight. After the crawfish mixture is well chilled, remove and set aside while preparing the buns.
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Place the buns on a foil lined baking pan. Spray with about four to six sprays per bun until the bun is completely covered with a light film of margarine.
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Place the pan with the buttered buns under the oven broiler and toast them lightly all over by turning them several times to get the proper browning coverage. About 1 to 2 minutes per side.
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Remove the toasted buns from the oven. Gently open each without tearing it apart. Line each bun with a bed of shredded lettuce, no more than a 1/4 cup.
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Scoop about a half cup of the crawfish mixture over the lettuce and top with a few leaves of fresh parsley for added color.
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Plate each bun and garnish with more parsley leaves and lemon wedges if desired. Serve while the buns are still warm.
Serving Size 1 loaded bun
Servings 4
- Amount Per Serving
- Calories 391kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 4g20%
- Sodium 997mg42%
- Potassium 98mg3%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Just in case you overlooked the link to the Remoulade Sauce recipe, CLICK HERE.
Always purchase “Certified Cajun” Louisiana Select Seafood that is a product of the USA. NEVER use seafood from China even if the packaging bears a Cajun name such as “Boudreaux’s” and is labeled “wild caught.” 
Most packaged, frozen crawfish tail meat is fully cooked (as well as peeled, deveined and fat on) but, just to make sure, inspect the packaging carefully to insure it reads “Fully Cooked.”
Normally I would not recommend draining the pink-orange colored fat from the package of crawfish but in this case it is necessary to insure that the filler is not too watery which might cause the buns to become soggy.
I rarely cook with margarine but I wanted to hold down the calorie count. The spray margarine was a good browning agent and gave the toasted buns a buttery taste. The spray margarine is not included in the ingredients photo because I decided to use it at the last minute. The Land O Lakes light butter in the photo is an ideal substitute for the spray margarine although it will add a few calories.
About the photos. I know that the recipe makes four servings but the photos only show two toasted sandwiches about to be served. Why … we decided to make two servings today and then enjoy two more for lunch tomorrow! In an airtight container, the filler mixture will last three or four days in the refrigerator.