crayfish thermidoor

northerncat · Post by **northerncat** » Thu Jan 17, 2008 12:29 am

we have this about once a fortnight and its beautiful

2* 750 gm crayfish cooked

2 tbspn butter

2 tbspn flour

1 clove of garlic

1 teaspoon dry mustard

1/4 teaspoon of salt

1 tbspn of parsley chopped

1 cup of fresh cream

1/4 cup of chablais or other white wine

grated cheese

2 rashers of bacon

cube cray meat and lightly cook in butter(5mins) add flour seasonings and cream cook thoroughly and add wine, return mix to the shells of the cray and place a rasher of bacon on the shell with grated cheese on top, grill till the bacon is crisp

you can add a little onion and mushroom in the butter for extra flavour if you have them

sean

mySerenity · Post by **mySerenity** » Thu Jan 17, 2008 9:38 am

Now all you have to do is teach me how to catch the Crays Sean

, and I'm a 'girl' (sorry Smooth Cruisers Gal) in croc waters.

Jim · Post by **Jim** » Thu Jan 17, 2008 7:47 pm

Luckily for those who like their crays, there are no crocks where crays live, as a rule, although there has been some BIG salties seen out on the reef. However where the muddies live is a totally different story. Having said that we water ski in the Cairns inlet and very rarely see one. It is a good incentive for beginners not to fall off.

Jim.

Kelly-Louise · Post by **Kelly-Louise** » Thu Jan 17, 2008 10:58 pm

No offence taken my friend....

Crocs don't scare me at all.....as for sharks...well, don't even get me started!

I made a crayfish thermidore similar to the above, and it was divine!! THere are thousands of variations on the web to suit all types of tastes!!

HAPPY COOKING (and crayfishing!)