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Warwick Crayfish Savoury      HT MC English 20mins


Serves 6 as a light lunch or snack    Hot shellfish Seafood Pork  Main Course   Eggless   England Britain British Europe


6 Bacon Rashers, chopped
3 Large Freshly Cooked Crayfish
6 pieces of buttered toast
Salt and Pepper



1. Heat a large frying pan until hot, add the bacon and fry gently until the fat starts to run.

2. Meanwhile, remove the crayfish meat from the shells and cut into small pieces.

3. Add the crayfish to the bacon when there is enough fat in the pan for them not to stick. If necessary add a little butter or oil, and fry over a medium heat for a few minutes, turning from time to time.

4. Season with salt and pepper and spoon mixture onto the buttered toast.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish and Seafood Starter Recipes

Cuts of Fish

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