The Sunny Days of Beaches and Summer

I felt like a salad I hadn’t had before. I was in the mood for something summery and I’m tired of egg salad and chicken salad and tuna salad and salad salad. Then I heard on the radio about lobster rolls, and I’m not sitting around and picking lobster, but I did find crawfish tails in the seafood section and the Texas girl in me just said “HEY! Crawfish = Mini Lobsters” and everything mini rocks harder.

That said, then I thought of the Southern food girl in me and said “HEY! Crawfish = Cajun” and then some spiciness got thrown into the mix. Then I was hot that day, and again, you know the drill…just know that fresh herbs and green onion came in with perfectly toasted on the grill buns walked into my life.

I can actually see this being a cool little slider sandwich at a bridal shower. It wasn’t overly spicy and even carries a daintiness to it that begs to be served at a party. Plus, make ahead anything is welcome on my buffet at…ALL THE TIMES. Additionally if you’re hitting the gym hard or carbs aren’t allowed into your world, I would happily serve this on a simple green salad or stir it into cooled quinoa.

Southern Summers Crawfish Salad

2 large sesame seed style hoagie buns

2 tablespoons butter, softened

1 lb. crawfish tail meat

1/3 C. celery, finely chopped

2 T fresh lemon juice

3 T. fresh dill, chopped

3 T. green onion, chopped

¼ cup tablespoons mayonnaise

1 T ground black pepper

Tony Cachere’s Cajun Seasoning

Split the hoagie buns like you would have a hot dog bun – not cut through. using a spatula, spread on the butter and place on a hot grill. Allow to toast.

Mix the rest of the ingredients together and refrigerate for an hour or two before serving. Depending on tastes you may be able to subsititute plain greek yogurt for the mayo.



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