Crawfish Rolls

A smoky, creamy dressing on succulent crawfish makes these mini sandwiches a perfect picnic option.

Crawfish Rolls on a platter with glasses of beer

Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
10 mins
Chill Time:
30 mins
Total Time:
40 mins

Satisfy your cravings for po’ boys any day of the week with these fast-fix over-stuffed crawfish rolls. Whether you cook your own crawfish tails, pick them up at your local seafood shop, or lean on convenient frozen crawfish meat, this tasty Cajun treat will transport your taste buds to the Big Easy, no traveling required!

Mixed together with a little mayo, celery, and spices, this quick crawfish salad can be made ahead, then piled on warm brown-and-serve dinner rolls when it’s time for supper.

For flavor bonus points (and a lovely crunch), spread a little bit of butter on the insides of the rolls before toasting them in the oven.


  • 1/2 lb. peeled cooked crawfish tails (or 1/2 lb. frozen peeled cooked crawfish tails, thawed and drained)

  • 1 medium (1 1/2 oz.) celery stalk, finely chopped (about 1/4 cup)

  • 1 1/2 Tbsp. mayonnaise

  • 1 Tbsp. fresh lemon juice (from 1 lemon)

  • 1 tsp. Dijon mustard

  • 1 tsp. finely chopped fresh dill

  • 1 garlic clove, grated (about 1 tsp.)

  • 3/4 tsp. kosher salt

  • 1/4 tsp. smoked paprika

  • 8 brown-and-serve dinner rolls, toasted and split from top

  • 1 1/2 Tbsp. thinly sliced fresh chives


  1. Stir together crawfish, celery, mayonnaise, lemon juice, mustard, dill, garlic, salt, and paprika in a medium bowl until well combined. Cover with plastic wrap, and chill until cold and flavors combine, at least 30 minutes or up to 2 days.

  2. Divide crawfish mixture evenly among 8 rolls; sprinkle evenly with chives, and serve.

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