Ingredients
- Garlic 4 cloves
- Lemon 1
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Salted Butter 150g
- Crayfish or lobster tails 4
- Baby marrows 3
- Granny Smith Apple 1
- Spinneysfood Spring Onion 1
- Lemon 1
- Wholegrain mustard 1 tbsp
- Spinneysfood Full-Fat Greek Yoghurt 2 tbsp
- Spinneysfood Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Fresh Mint A handful
Nutrition (Per serving)
- 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."
Braaied garlic-butter crayfish with baby marrow slaw
Seafood 25 Mins Prep · 15 Mins Cook
- Mince 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.