RECIPES
Our Fam​ily Favorite Crayfish Recipes
We have put together some of our family favorite recipes using our West Australian Crayfish.
They are simple to make using fresh produce and ingredients you will have in your pantry.
Why not try them at your next family gathering.
BBQ Crayfish With Tequila
Serves 2-4 adults
For this recipe we recommend whole Live Crayfish.
You will need:
2 Live Crayfish (medium size)
1/2 cup Light Taste Olive oil
2 medium size Garlic cloves (crushed)
4 sprigs of flat leaf Parsley (finely chopped), reserve some for plating
1/2 tablespoon Salt (to taste)
1/2 teaspoon White Ground Pepper (to taste)
Cracked Black Pepper (to taste)
1/2 fresh Red Chilli (sliced thin, to taste) - this is Optional
1/2 Lemon (juice only)
1 teaspoon Lemon rind (finely grated)
1.5 tablespoons Tequila (we used Silver Patron) - this is Optional
50g Salted butter (cubed)
Balsamic vinegar or glaze
2 Lemons (wedges to serve)
How to make:
Preheat your BBQ to medium heat.
Split open the Crayfish in half, cutting length ways. Clean the inside under running water.
To make the marinade, you place oil, garlic, parsley, salt, pepper, chilli, lemon juice, lemon rind and Tequila in a bowl and mix well to combine.
Pour 3/4 of the marinade over the Crayfish, reserving the rest for basting during cooking. Place the Crayfish on the grill shell side down, and cook till the flesh is starting to turn whitish. Turn over and cook till flesh is completely white. Turn over once more, baste with reserved marinade and place cubed butter all over. Wait till butter starts to melt, take off the grill.
Drizzled with Olive oil and balsamic glaze and sprinkle parsley on top.
Serve with lemon wedges and a garden salad.
Italian Style Crayfish Cutlets
Serves 4-6 adults
For this recipe we recommend frozen raw Crayfish tails.
You will need:
3 Frozen raw Crayfish tails
2 whole Eggs
2 tablespoons of cold water
2 medium size Garlic cloves (crushed)
4 sprigs of flat leaf Parsley (finely chopped)
4 cups of Breadcrumbs
1 cup of Romano cheese (grated)
Salt & Pepper (to taste)
Olive oil (for frying)
How to make:
Thaw the Crayfish tail overnight in the fridge. Remove shell and cut into slices.
Crack the eggs into a shallow bowl and add cold water, garlic and parsley. Use a fork to whisk until well combined.
Place breadcrumbs, Romano cheese, salt & pepper on a large plate, mix to combine.
Dip the Crayfish into the egg mixture, then the breadcrumbs, pressing the crumbs on with your fingertips to secure. Repeat with remaining Crayfish, egg and breadcrumbs.
Place on a large plate and put in the fridge for 20 minutes to rest. This will help the crumb mixture to dry slightly and adhere to the Crayfish better.
Heat a non-stick frying pan over medium heat. Fry the cutlets in oil, turning once till golden.
Remove from the pan and keep warm.
Serve with a garden salad.
Fettuccine With Crayfish & Fresh Tomatoes
Serves 2 adults
For this recipe we recommend frozen raw Crayfish tails.
You will need:
1 Frozen raw Crayfish tail
2 large Roma tomatoes (skin off, diced)
1 large Garlic clove (crushed)
4 sprigs of flat leaf Parsley (finely chopped), reserve some for plating
1 fresh Red Chilli (sliced thin, to taste) - this is Optional
10 Basil leaves (finely chopped)
20g Salted butter
60ml (1/4 cup) White Wine
Olive oil (for frying)
Salt & Pepper (to taste)
250g Fettuccine pasta (flat thick, egg pasta) - cook separately
How to make:
Thaw the Crayfish tail overnight in the fridge. Remove shell and cut roughly.
Skin the tomatoes by cutting slits on top of each tomato. Place in a bowl and pour boiling hot water to cover, leave to stand for few minutes. Peel the skins off and remove the seeds and dice roughly.
(Before you start making the sauce, cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and transfer to a large dish.)
In a medium size pan fry the garlic, tomatoes, basil and chilli in oil.
Add Crayfish chunks to the sauce, season with salt & pepper and stir gently to combine. Reduce the heat and cook till Crayfish flesh turns white. Finally add parsley and stir.
Remove from the heat and stir-in the butter till it melts through.
Top the pasta with the Crayfish and sauce and garnish with left over parsley.
Aragosta Linguine Zucchine E Pomodorini - By Lina
Serves 4 adults
This beautiful recipe is shared by one of our regular customers. Thanks Lina!
For this recipe we recommend frozen raw Crayfish tails or Live Crayfish tails.
You will need:
500g Spaghetti Linguine
3 Crayfish tails (de shelled and cut into chunky small pieces)
1 Green Zucchini (diced)
2 fresh Red Chillies (chopped)
1 Shallot (chopped)
1/2 cup flat leaf Parsley (finely chopped)
1 small punnet Cherry Tomatoes (cut in halves)
Extra Virgin olive oil
Fresh ground salt and pepper
1 sprig of Basil (for garnish)
How to make:
In a pan with a little oil, gently fry the zucchini, shallots and chilli.
Then add the tomatoes, parsley, salt and pepper, soften over low heat.
Add the Crayfish to the pan and toss through mixture for a few more minutes while pasta is cooking.
Drain the pasta al dente and toss into the pan stirring through with the Crayfish mixture.
Serve and garnish with a sprig of basil.