Devilled crayfish tails

This recipe requires preparation in advance!

This is a great starter for two. If you don't have thin sev, then just use breadcrumbs.

Devilled crayfish tails

It tasted way better than it looked!
Servings:	Serves 2 as a starter
Calories per serving:	535
Ready in:	2 hours 25 minutes
Prep. time:	2 hours 10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Spicy Crayfish with Sev. 5/5 All of my favourites in one dish. The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

1. Mix everything together but the thin sev and the cheese and add to a buttered baking dish
2. Leave to marinade for 1 to 2 hours if possible
3. Sprinkle enough thin sev over the crawfish to cover completely
4. Bake until the breadcrumbs are golden

• 

  Ready for the oven

• 

  Devilled crayfish marinading

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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