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.
- 1 crayfish, cooked, meat removed and roughly chopped
- 1/2 cup quality mayonnaise
- 1/2 tsp celery salt
- freshly ground pepper
- 1 lemon, cut into cheeks
- rocket or salad leaves
- 6 soft white bread rolls, cut along the top length
- 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.
- Place a few salad leaves into each bun and fill with ½ cup of crayfish. Serve immediately with lemon cheeks and Citrus Shandies.