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Crayfish Salad

Crayfish tails tossed in a tangy sauce with honeydew melon and celery cubes on a bed of lettuce. This Crayfish salad is perfect for a light summer lunch or starter.

Ingredients:

  • 900g crayfish tails
  • salt
  • ½ lemon, cut into wedges
  • 120ml mayonnaise
  • 1 tsp. curry powder
  • 1 tsp. paprika
  • 1 tsp. ground ginger
  • 2 sticks celery, cut into 12mm dice
  • 175g honeydew melon, peeled and cut into 12mm dice
  • lettuce and lemon wedges to serve

Method:

  1. Bring a large pan of water to the boil, add salt, the lemon and crayfish tails, cover and simmer for 5 minutes.
  2. Remove from the heat, set aside for 30 minutes then drain and allow to cool completely.
  3. Once cold, remove the meat from the shells, cut the flesh into 12mm pieces and place in a large mixing bowl.
  4. Place the mayonnaise, curry powder, paprika, and ginger in a small mixing bowl and blend well.
  5. Add the mayonnaise mixture to the crayfish together with the celery and melon and mix gently until well combined.
  6. To serve, place some lettuce on four individual serving plates, top with the crayfish mixture and garnish with lemon wedges. (serves 4)

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