crayfish
Summer time means seafood and the king of all seafood is Crayfish. The succulent sweet meat of crayfish tails needs very little fancying up and personally I am not a fan of Crayfish Thermidor, which I find so rich and honestly, why muck around with one of natures most beautiful flavors. (for 2)
What you need
2 large crayfish cleaned and halved
finely grated rind of 1/2 a lemon
butter
Olive oil
2 teaspoons crushed garlic
Palm of chopped fresh parsley
Juice of 2 large lemons
Salt and pepper
The process
In a pan on a medium heat, add about 2 heaped tablespoons of butter and a splash of olive oil until foamy.
Place the crayfish flesh side down and cook until you begin to get browning and caramelizing on the flesh. It should take no longer than 3 or 4 minutes.
Add the lemon rind, garlic, and lemon juice to the pan, give it a good shake around and then turn the crayfish over, place a lid on the pan and allow to steam for about another 4 or 5 minutes.
The flesh should be white and quite firm.
Place 2 halves on each plate, spoon over a bit of the sauce and serve with lemon wedges and a little grind of salt and black pepper.
A nice fresh but simple salad with a few croutons is ideal for this recipe. try these prawns kebabs for your summer braais.
Hi G
Is this recipe done with shell on?
I have some whole crayfish in the freezer and Im not sure how to clean them. Could you please advise on this.
Thanks
Sachin
Hi Sachin, these are done shell on and to clean you want to thaw them completely, remove the head (use a kitchen towel as they are spiney)wash the area under water where you removed the head to clean off any brown material, turn the crayfish upside down and split through the middle with a heay sharp knife to butterfly. Crayfish do not have a vein through the meat then follow the recipe. Happy days G
Thanks G
This recipe was delish. Family thoroughly enjoyed it. Cant wait to try it again
Regards
Sachin
Fantastic Sachin, thanks for letting us know. Happy days G
How would I make a tasty crayfish curry? Or would it be a sin to curry something as good as crayfish?
Hi Esther, Crayfish curry is a really decadent curry that I have not made but here is a good one to try. Happy days G
http://mewlop.blogspot.com/2009/10/crayfish-curry.html
I love teh receipe – thank you
My Indian *Hint” add half a teaspoon of masala to the sauce for that spicy alternate 🙂 Merry Christmas
Thanks Vanitha and happy holidays t you and yours G
THIS SOUNDS ABSOLUTELY DEVINE!!! THANKYOU, JAN.
Great recipy! just be careful not toturn up heat too much, cos the garlick burns easily. A light sprinkle of cayenne pepper does it for me.
Thanks for the suggestions Andre, Have a lekker weekend G
Hi there Graham, Love your website, sound like a taste recipe, I have 2 frozen ones for 2 months and just did not know how to prepare them. How do I thaw them completely. (by putting them in boiling water or just let it defrost by itself). People down here in Palm Beach made me understoot crayfish do have a vein I need to remove. Please advise if you have time. Kind regards.
Hi Felicity, sorry for the late reply.. been trout fishing 🙂 Crayfish don’t have a vein so all you need do is place the frozen crayfish in a cool place and let them thaw completely. Happy days G
Good evening Graham, thank you so much. I am going to try your recipe this weekend. Will tell you next week how it tasted.
Have a wonderfull evening.
Thanks Felicity, look forward to hearing your feedback, Delicious days G