Name: Kiwi crayfish rolls
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Crayfish rolls; 1 crayfish, cooked, meat removed and roughly chopped; 1/2 cup quality mayonnaise; 1/2 teaspoon celery salt; freshly ground pepper; 1 lemon, cut into cheeks; rocket or salad leaves; 6 soft white bread rolls, cut along the top length

Kiwi crayfish rolls

Sadly crayfish aren’t as abundant now in the foreshore as in the times when Jani and I were kids clambering around the rocks. Over the holidays there’s often a generous relative or diving mate who will arrive with a juicy cray wrapped in newsprint. This recipe is one both Jani and I loved during our time in the USA – Jani in Nantucket, me in Maine – where lobsters are abundant local fare. It’s a great way to stretch a cray to serve a few hungry holiday goers. For the best results, use the freshest bread rolls you can get your hands on. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Serves 6

Prep

10M

Marinate

Skip to Recipe

Ingredients

Crayfish rolls

1 crayfish, cooked, meat removed and roughly chopped

1/2 cup quality mayonnaise

1/2 teaspoon celery salt

freshly ground pepper

1 lemon, cut into cheeks

rocket or salad leaves

6 soft white bread rolls, cut along the top length

Method

Crayfish rolls

1.In a bowl, combine the chopped crayfish meat with mayonnaise, celery salt, pepper and the juice from one lemon cheek. Cover and refrigerate for up to 2 hours.

2.Place a few salad leaves into each bun and fill with ½ cup of crayfish. Serve immediately with lemon cheeks and Citrus Shandies.

Fiona Hugues