Serving size: 12 sliders
Author note: The crawfish can be substituted with cooked shrimp. Or you can use half crawfish and half shrimp. If you prefer heat, use 1/2 teaspoon of cayenne. If not, use 1/4 teaspoon cayenne. If feeding a crowd, double the recipe.
Ingredients
1/4 cup celery, finely chopped
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp chopped green onions or chives
1/2 tsp granulated garlic
1/2 tsp paprika
1/4 to 1/2 tsp cayenne
kosher salt, to taste
12 ounces cooked crawfish meat
4 tbsp salted butter, melted
slider rolls
Instructions
In a large bowl combine the celery, mayonnaise, Dijon, lemon juice, chives, granulated garlic, paprika and cayenne. Stir well. Taste and add salt to preference, if necessary.
Add the cooked crawfish to the mixture and stir to combine. Add salt and seasoning to taste. Stir, cover and place into the fridge and let chill for at least 1 hour.
When ready to serve, turn on the broiler. Brush the interior of the slider rolls with the melted butter. Place onto a sheet pan and place into the oven. Broil for 3 to four minutes, or until golden. Remove and fill the buns with the crawfish filling. Serve immediately.
