Feasting on Crayfish
Crayfish is a classic crowd-pleaser. Fresh is best, and the same is especially true for all food from the sea.
When it comes to crayfish, you can’t go wrong with a rich herb and garlic butter that enhances and preserves the natural deliciousness, while adding an extra layer. Smothered in the savoury flavour of garlic and herbs, paired with the succulent juiciness of crayfish meat, and a squeeze of tangy lemon, your tastebuds will be bursting.
Preparation is key. Ensure you give your crays a light rinse in fresh water before preparing to cook. Using a sharp knife, run the blade down the middle of the length of the crayfish to reveal two halves. Remove the mustard-coloured liver, and you’re ready to create this simple beauty of a recipe. Cook at home, or take the portable barbecue to the beach for a picturesque kitchen view.
Herby, garlic Cray
Ingredients
- 3-4 crayfish
- 1 cup of butter
- 4-8 garlic cloves, to taste
- 1/4 cup dill
- 1/4 cup parsley
- 1/4 cup chives
- Zest of one lemon
- Extra lemons, wedged, to serve
Method
- Blend everything, minus the cray and extra lemons, until you reach a smooth consistency.
- Brush garlic and herb sauce over crayfish meat.
- Decide whether you’ll bake or barbecue.
- Serve with lemon wedges and a generous glass of Champagne.
Bake
- Preheat oven to 170 deg C.
- Lay each crayfish shell-side down on a baking tray.
- Bake until cooked through.
Barbecue
- Preheat barbecue to medium heat.
- Sizzle shell side down for 4-5 minutes.
- Grill or blowtorch the buttered meat for a browned top.
