• Tommy Centola

Shrimp and Crawfish Roll

Updated: Jan 4

Here is a take on the New England staple, Lobster Roll. Of course, crawfish are distant cousins of the lobster. The shrimp adds the sweetness that you would find from a lobster.

1 pound medium cooked Shrimp, peeled and deveined

1 pound Crawfish Tail meat

2 Green Onions, chopped

1 stalk Celery, finely chopped

3 tablespoons Mayonnaise

1/2 teaspoon Lemon Zest

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Fresh Parsley Leaves, chopped

1/2 teaspoon Fresh Thyme Leaves

1/2 teaspoon Creole Seasoning

4 Hot Dog Buns or Hoagie Rolls, split

2 tablespoons Salted Butter, melted

In a large bowl, gently combine all ingredients except the buns and butter. Last and adjust seasoning, if necessary. Cover mixture, and refrigerate until chilled, about 30 minutes.

Brush interior of buns with melted butter. In a large skillet over medium heat, add buns, butter-side down, and cook until lightly browned. Divide seafood mixture evenly between buns and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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