Mango Avocado Crawfish Roll

These crawfish rolls are pure heaven! Topped with fresh zesty mango avocado salsa!!!

Ingredients

Ingredients
Servings:
Celery Stick
Bell Pepper
tsp
Capers
g
Crawfish
tsp
Dijon Mustard
tbsp
Mayonnaise
tbsp
Lemon Juice
Salt & Pepper to taste
Mango Avocado Salsa
Avocado
Mango
g
Fresh Coriander
tbsp
Lemon Juice
tbsp
White Aceto Balsamico
Salt & Pepper to taste
Rolls
tbsp
Butter
g
Baby Leaf Salad
Hot Dog Buns

Instructions

Preparing In The Kitchen
  1. Wash and finely mince the celery and red pepper. Roughly chop the capers.
  2. In a medium mixing bowl, combine the crawfish meat with the minced celery, red pepper and capers. In a small bowl, stir together the mustard and the mayonnaise until it is well combined, then fold it into the crawfish mixture until the ingredients are completely coated. Add 1-2 tablespoons lemon juice to taste, and season to taste with salt and pepper.
  3. Peel the mango and avocado, remove the pit, and cut both into 1 cm cubes. Wash the coriander, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a medium bowl, mix with the rest of salsa ingredients and season with salt and pepper.
  4. In a medium pan, melt the butter over medium heat. Toast the buns on the cut sides about 2 minutes each side until golden and toasty.
  5. Load each bun with salad, crawfish meat and the mango avocado salsa.

Preparing In The Kitchen
  1. Wash and finely mince the celery and red pepper. Roughly chop the capers.
  2. In a medium mixing bowl, combine the crawfish meat with the minced celery, red pepper and capers. In a small bowl, stir together the mustard and the mayonnaise until it is well combined, then fold it into the crawfish mixture until the ingredients are completely coated. Add 1-2 tablespoons lemon juice to taste, and season to taste with salt and pepper.
  3. Peel the mango and avocado, remove the pit, and cut both into 1 cm cubes. Wash the coriander, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a medium bowl, mix with the rest of salsa ingredients and season with salt and pepper.
  4. In a medium pan, melt the butter over medium heat. Toast the buns on the cut sides about 2 minutes each side until golden and toasty.
  5. Load each bun with salad, crawfish meat and the mango avocado salsa.

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