Crawfish Roll Sandwich

Ingredients

• 1 stalk celery
• 1/4 cup red pepper
• 1 tablespoon capers
• 1 pound cooked crawfish meat, picked over for shells
• 2 teaspoons Dijon mustard 
• 2 tablespoons mayonnaise
• 1 to 2 tablespoons freshly squeezed lemon juice, plus more to taste
• 1 dash salt, or to taste
• 1 dash freshly ground black pepper, or to taste
• 4 to 5 white top-split  hot dog buns
• 2 tablespoons unsalted butter, softened
• 1 bunch watercress, roughly chopped
• Lemon wedges, for garnish

Steps to Make It

1. Finely mince the celery and red pepper, and roughly chop the capers.
2. In a medium mixing bowl, combine the crawfish meat with the minced celery, red pepper and capers. In a small bowl, stir together the mustard and the mayonnaise until it is well combined, then fold it into the crawfish mixture until the ingredients are completely coated. Add 1 to 2 tablespoons lemon juice to taste, and season to taste with salt and pepper.
3. Arrange the sandwich buns cut side up on a baking sheet, opening them slightly so that the inside part is exposed. Using a broiler or a toaster oven, toast the buns lightly. Remove them from the oven or toaster oven and lightly butter the toasted interiors of the buns.
4. To serve, spoon a generous amount of crawfish salad into a warm hot dog bun. Top with a sprinkle of watercress and serve with a lemon wedge to squeeze over the salad before eating.