| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 324 |
| Fat | 31g |
| Saturates | 19g |
| Protein | 3g |
| Carbs | 13g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMince the garlic, zest and juice the lemon. Finely chop the parsley and set aside.
Melt the butter in a small pan over a low heat. Once melted, add the garlic and lemon zest before it browns. Simmer for 1 minute, then remove from the heat and stir in the lemon juice.
Cut the crayfish in half lengthways and brush all over with the garlic butter. Season and set aside.
Julienne the baby marrow and green apple. Finely slice the spring onion and toss together in a bowl.
Juice the lemon and mix the juice with the mustard, yoghurt, salt and pepper in a small bowl, then toss with the slaw. Cover and chill.
Preheat a braai or griddle to high. Grill crayfish flesh-side down for 2–3 minutes until lightly charred. Flip, baste with more garlic butter and cook for 1–2 minutes more.
Serve the crayfish with the chilled slaw and a sprinkle of fresh parsley.
