Celery Stick
Bell Pepper
Capers	tsp
Crawfish	g
Dijon Mustard	tsp
Mayonnaise	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste
Mango Avocado Salsa
Avocado
Mango
Fresh Coriander	g
Lemon Juice	tbsp
White Aceto Balsamico	tbsp
Salt & Pepper to taste
Rolls
Butter	tbsp
Baby Leaf Salad	g
Hot Dog Buns

1. Wash and finely mince the celery and red pepper. 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 1-2 tablespoons lemon juice to taste, and season to taste with salt and pepper.
3. Peel the mango and avocado, remove the pit, and cut both into 1 cm cubes. Wash the coriander, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a medium bowl, mix with the rest of salsa ingredients and season with salt and pepper.
4. In a medium pan, melt the butter over medium heat. Toast the buns on the cut sides about 2 minutes each side until golden and toasty.
5. Load each bun with salad, crawfish meat and the mango avocado salsa.

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