Crayfish Rolls

Crayfish rolls have to be one of the simplest and most delicious quick meals to enjoy outdoors. If we had to pick one dish to epitomise the taste of a Kiwi summer, it would have to be crayfish rolls!

In typical COBB Grill style, this dish was whipped up #AnywhereButTheKitchen – on a boat, out at sea, after a successful day of crayfish diving.

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These cray rolls are a delightful blend of sweet, succulent crayfish meat, zesty lemon butter, creamy tartare sauce, and the freshness of chives, all nestled in a perfectly toasted split-top bun. A luxury feed on any boat or back at the bach!


• Fresh crayfish tails

• Hot dog buns (or brioche buns)

• Butter

• 1 lemon

• 2 tablespoons fresh chives, chopped

• 1/2 cup tartare sauce

• Salt and pepper to taste


1) Prep the crayfish tails

Start by tailing the crayfish. This is done by inserting your knife between the tail and carapace, pointing the knife towards the head and moving it in a circular motion. Once the meat has been detached a quick twist will disconnect the tail from the cray. Keep the remainder of the legs and body for seafood stock or bisque for another time.

2) Remove and cook the crayfish meat

Once you have disconnected the tails, cut them in half down the middle and place them shell-side down to slightly cook. You don’t want to fully cook them, just to a point where you can easily remove the meat from the shell, as we will be cooking them again. Once slightly cooked, remove the meat from the shell and dice up into cubes. Add some butter to the pan and give them a quick fry to finish off the cooking process. Remove from the frying pan and place aside.

3) Make the lemon butter mixture

Using a non-stick frying pan (such as the COBB), melt 2 tablespoons of butter over low heat. Squeeze the juice from half a lemon into the butter and add a pinch of salt and pepper. Once the butter has melted, toss the crayfish meat in the lemon butter to coat it evenly. Add a squeeze of tartare sauce (we use Heinz tartare sauce) into the saucy crayfish mixture.

4) Toast the buns

Toast your buns open-side down on the frying pan until they are brown and crispy.

5) Assemble the crayfish rolls

Spread a generous spoonful of tartare sauce inside each toasted bun. Divide the crayfish meat evenly among the buns, placing it on top of the tartare sauce.

6) Finish up

Garnish with chives and serve.


Make sure to eat your cray rolls while they’re still warm. Have a small bowl of additional tartare sauce on the side, available for dipping if desired.

November 2023 - Davie Du Pavillon
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited

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