There’s a reason that this dish achieved cult status back in the day … it’s absolutely delicious. Sweet tender crayfish meat is bathed in a creamy, cheesy sauce and topped with breadcrumbs for the ultimate retro dinner.
How long will it take?
What’s the serving size?
What do I need?
- 2 cooked crayfish, halved
- 2 cups milk
- 1 small onion, chopped into quarters
- 1 bay leaf
- 60 g butter
- ¼ cup plain flour
- ¾ cup grated parmesan, divided
- 2 tsp Dijon mustard
- ½ cup breadcrumbs
- Spring onions, chopped to serve
How do I make it?
- Combine milk, onion and bay leaf in a medium saucepan over low heat. Heat until nearly boiling but do not allow to boil. Remove from the heat and set aside for a few minutes to allow the flavours to develop. Strain through a fine sieve into a jug.
- Melt butter in a medium saucepan on low heat. Add flour and cook, stirring for 1 minute. Remove from heat and add strained milk gradually, stirring to ensure it is smooth.
- Return pot to medium heat and cook, stirring until the mixture boils and thickens. Reduce heat to a simmer and cook for 3 minutes.
- Remove from heat and add ½ cup parmesan and the Dijon mustard and stir both through. Remove from heat and set aside.
- Line an oven tray with foil and baking paper and preheat grill.
- Remove crayfish meat from the shell using your fingers. Chop meat into chunks and place it in the sauce, stirring to coat the meat thoroughly.
- Place crayfish shells on baking tray and spoon the crayfish meat and sauce into the shells. Combine remaining parmesan and breadcrumbs in a bowl and sprinkle over the top of the crayfish. Grill for 4 -5 minutes or until golden and bubbling. Sprinkle with chopped spring onion to serve.