Devilled crayfish tails
From Cookipedia
This is a great starter for two. If you don't have thin sev, then just use breadcrumbs.
Ingredients
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- 200 g (7 oz) Crayfish tails
- 2 spring onions, thinly sliced into rings
- 2 tablespoons melted butter
- Juice and zested rind of ½ a lemon
- 1 tablespoon Worcestershire sauce
- ½ teaspoon chili powder
- ½ teaspoon anchovy paste or finely chopped anchovies
- 100 g thin sev (or enough to cover the dish)
- 4 tablespoons grated Gruyère cheese
Mise en place
- Preheat the oven to 450° F (230° C - Gas 8 - Hot)
Method
- Mix everything together but the thin sev and the cheese and add to a buttered baking dish
- Leave to marinade for 1 to 2 hours if possible
- Sprinkle enough thin sev over the crawfish to cover completely
- Bake until the breadcrumbs are golden
Serving suggestions
Serve hot with fresh parsley
See also
- Crispy crayfish patties
- Crayfish chili quiche
- Devilled crayfish tails
- Smoked salmon and crayfish parcels
- Fishermans pie with crayfish and squash mash
- Crayfish, avocado and grapefruit salad
- Garlic and crayfish pizza
- Spaghetti squash with cheese and chili crayfish
- Crayfish bisque
- Filo pastry wrapped crayfish
- Sopa Donosti (TM)
- Crayfish bisque - information about the canned version, not a recipe
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