Crazy for Crays

New Zealand crayfish is a popular delicacy, usually readily available locally thanks to the close proximity of Kaikōura and its coastal waters.

Barbecued with herb butter

1 – Blend the zest of one lemon with a quarter cup each of chopped dill, parsley, and chives, two cloves peeled garlic, and 125g unsalted butter. Salt and pepper to taste.

2 – Split the crayfish down the middle (lengthways) then remove the mustard-coloured liver.

3 – Liberally brush the crayfish with garlic butter then place shell side down on the barbecue, for 3-5 minutes.

4 – To brown the top place under a hot grill for a few minutes.

Here are some suggestions from Metropol, using pre-cooked crays.

Crayfish Mornay

1 – In a saucepan melt 80g butter, add half a cup of flour, and stir until crumbly.

2 – Gradually add three cups milk, continuously stirring, followed by one cup grated cheese, and two teaspoons minced garlic. Remove from heat when desired consistency is reached.

3 – Fry one diced onion with one clove diced garlic until clear. Add in shredded crayfish meat (half a tail per person) and season to taste with salt and pepper.

4 – Transfer into cheese sauce and pour into half tail shells, then bake under a hot grill until golden. Serve with lemon.