Crayfish and The New Orleans Jazz and Heritage Festival seem to go hand in hand. So when it was time to do my annual cooking demo at the Fest, I created this recipe, which is a play on the beloved French bar sandwich made with ham and cheese. I’ve always loved the crispy richness of batter-dipped sandwiches. This version, stuffed with a piquant crayfish salad, steals the show from diner varieties. The creamy crayfish sauce isn’t necessary, but it’s certainly delicious. If you feel guilty about the richness of this recipe, you can use light mayonnaise.
Crispy. Golden. Fluffy. Bubbe would approve.
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