½ pound (225 g) peeled boiled crawfish tails (from about 3 pounds/1.4 kg of crawfish; see page 27 of Bayou)
2 ounces (60 ml) unsalted butter, melted
Juice of 1 small lemon wedge
½ teaspoon kosher salt
Cracked black pepper
Cayenne pepper
⅓ cup (80 ml) homemade mayonnaise (page 338 of Bayou)
2 tablespoons hot sauce, preferably Original Louisiana Hot Sauce
6 soft rolls, such as split-top hot dog buns
2 tablespoons finely chopped green onion
Instructions
In a medium bowl, gently mix together the crawfish, melted butter, and a small squeeze of lemon juice. Taste the crawfish and season with the salt, a crack of black pepper, and a touch of cayenne.
In a small bowl, mix together the mayonnaise and hot sauce.
Toast the rolls. Butter the rolls with the butter from the bottom of the crawfish bowl. Then spread the spicy mayonnaise in the rolls. Fill the rolls with the crawfish and garnish each with a bit of the green onion.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-rolls-2/