Winner Winner Crayfish Dinner

Someone gave us a box of crayfish tails. Yesterday I decided that they'd been in the freezer long enough and were crying out to be eaten. They were so small. I can't believe they're actually legal. 20 years ago they wouldn't have been.

Anyway, that being said, they were quite delicious. With crayfish, the best way to prepare them is to keep it simple. I decided to pan fry them in olive oil and butter and serve with a mushroom risotto and a simple garden salad of watercress, tomato, cucumber and avocado.

To prepare the crayfish tails you have to remove the soft shell from underneath with a pair of scissors. As you pull it away carefully, the intestine, which is attached to the shell should come away with it. When preparing crayfish and prawns it is very important to clean them well.

 

PULL INTESTINE OUT CLEANLY

DREDGE WITH FLOUR AFTER SEASONING

 

 

Dry the flesh well with a paper towel season with garlic salt and dredge with flour.

 

Heat up some olive oil and butter in a pan and when sizzling, place the tail flesh side down in the pan, sear for about 1 minute and then turn to a low heat.

 

COLOUR WHEN COOKED

COLOUR WHEN RAW

 

Cover the pan and cook until the shells change colour and become red. About 6 -8 minutes. When they are all done keep warm in a dish while you make the lemon butter. Add butter to the pan and when it just starts to get light brown, add granulated garlic or crushed fresh garlic and lots of lemon juice. simmer for about 1 minute and then pour into a sauce boat or any suitable container

 

BON APPETIT!!

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