4 delicious crayfish recipes from around the world
Delicate pike quenelles served with a rich, creamy crayfish sauce (Sauce Nantua), a refined dish with French influences popular in Luxembourg's fine dining scene.
A quintessential Australian summer tradition, these freshwater crayfish are a delicious treat, often caught from local dams and creeks. This recipe focuses on preparing them simply with a rich garlic butter sauce.
A classic French sauce, Sauce Nantua is a rich and creamy emulsion made with the distinct flavor of crayfish butter. Traditionally served with quenelles (poached dumplings) and fish dishes, it offers a luxurious taste of French culinary heritage.
A simple and delicious Australian tradition, this Yabby Boil features fresh Australian freshwater crayfish (yabbies) gently boiled with aromatic dill and bright lemon. Perfect as a starter or a light meal.
