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Crayfish Salad    CD MC South African 50mins plus cooling

Serves 4      Cold  Seafood Shellfish Fruit   Spices  Vegetables  Main Course  S. Africa

900g/2lb Crayfish Tails
lemon, cut into wedges
120ml/4fl.oz. Mayonnaise
1 teasp Curry Powder
1 teasp Paprika
1 teasp Ground Ginger
2 sticks Celery, cut into 12mm/1/2-inch dice
175g/6oz Honeydew Melon, peeled and cut into 12mm/1/2-inch dice
Lettuce and Lemon wedges to serve


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/1/2-inch 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.


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More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Sharp knives - large and small

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Kitchen scissors

Fish Scalers (optional)


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