Crayfish cocktail rolls

Crayfish rolls

  • makes 8
  • Easy

This uses a mash-up of a classic Marie Rose cocktail sauce and a spicy southern American remoulade dressing. Use small sweet prawns if you can’t get crayfish


Try our crayfish sandwich then check out our lobster rolls.



  • small brioche finger rolls 8
  • butter softened for spreading
  • watercress 2 handfuls of leaves
  • cooked and peeled crayfish tails 200g


  • horseradish cream 1 tbsp
  • Dijon mustard 1 tbsp
  • tomato ketchup ½ tbsp
  • mayonnaise 3 tbsp
  • paprika (not smoked) ½ tsp
  • Tabasco a few dashes
  • celery ½ a stick, finely diced
  • spring onions 2, finely chopped


  • Step 1

    Mix the first six remoulade ingredients, then season really well and stir in the celery and spring onions.

  • Step 2

    Lightly butter the brioche buns, then fry them cut-side down in a hot pan until golden and crisp. Cool.

  • Step 3

    Mix the crayfish into the sauce. Pile some watercress into each bun then spoon over the crayfish, add an extra pinch of paprika and eat straight away.

Check out our best sandwich and roll recipes

Ultimate deli stacker

Nutritional Information

  • Kcals 324
  • Fat 22.8g
  • Saturates 8.3g
  • Carbs 19.8g
  • Sugars 5.5g
  • Fibre 1.1g
  • Protein 9.4g
  • Salt 1g