Chef Kelly Fields’s Crawfish Roll

Ingredients

• Remoulade

  • 1 cup Duke's Mayonnaise

  • ¼ cup Dijon mustard

  • 2 tbsp. prepared horseradish

  • 2 scallions, chopped

  • ½ stalk celery, minced

  • 2 tbsp. parsley, chopped

  • 1 clove garlic, minced

  • 1 tbsp. white wine vinegar

  • Juice of 1 lemon

  • 1 tsp. Tabasco

  • ¼ tsp. cayenne pepper

  • Salt, taste

• Crawfish Roll and Assembly

  • 2½ lb. boiled crawfish tail meat

  • 2 stalks celery, evenly chopped

  • 10 lobster roll buns

  • Duke's Mayonnaise

  • Chives (optional)

  • Celery leaves (optional)