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1
Melt the butter in a large nonstick skillet over medium-high heat, then add the celery and onion and cook, stirring, until translucent.
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2
Drain the crayfish and add to skillet and cook, stirring constantly, just to warm through.
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3
Using a slotted spoon, transfer the mixture to a medium bowl and cool.
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4
Reduce the juices left in the pan to 1 teaspoon and add to crayfish mixture.
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5
When cool, mix with the mayonnaise, scallions, and cheese.
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6
Add salt, pepper, and hot sauce to taste.
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7
Whisk all the ingredients together in a medium bowl.
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8
Melt the butter in a small nonstick saucepan over medium heat.
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9
Add the crayfish and garlic, and saute 23 minutes, until warmed through.
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10
Add the cream and scallions, and bring to a boil.
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11
Cook for 1 minute, and when cream is slightly thickened, add parsley and salt and pepper, to taste.
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12
Stir in the lemon juice and cook 1 more minute.
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13
Trim the crusts from the bread.
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14
Top 4 slices with approximately 1/2 cup filling each, and cover with the remaining 4 slices, pressing gently.
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15
Melt 1 tablespoon butter in a medium skillet over medium-high heat.
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16
Using tongs or your fingers, dip 2 sandwiches into buttermilk batter, one at a time (hold each over the bowl so excess batter can drip off), then fry in hot butter on both sides until crisp and golden.
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17
Repeat with remaining 2 sandwiches, adding more butter to the skillet if necessary.
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18
Pour the crayfish sauce over the hot sandwiches.
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19
Serve with dill pickles and potato chips.
