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How to Cook Crayfish (and a Tangy Lemon Dressing)

Fill a large pot with enough water to cover the crayfish. Add lots of salt and bring to boil. Boil for approximately 5-10 minutes from boiling point depending on the size of the crayfish.

The crayfish will be cooked when it has uniformly turned a dark orange colour. Remove from the pot and place in a bowl of icy cold water to stop it from cooking further and drying out.


The following Lemon Dressing is beautiful drizzled on crayfish meat:

  • 1/4 cup Olive Oil (see range in store)
  • 1/2 cup Lemon Juice (depending on taste)
  • 1/2 cup chopped Parsley
  • 1/2 chopped Spring Onion
  • Salt and Pepper

Mix all ingredients together, whisking with a fork to thicken. Taste, as more lemon juice and/or salt may be needed. 

Add your fave salad ingredients (how about roasted peppers, tomatoes, flat leaf parsley, spring onion and avocado) and you've created an amazing crayfish salad.