200g signal Crayfish
4oz soft butter (melted)
1tsp brandy
1tsp lime juice
50g crème fraiche
½ bunch flat leaf parsley, chopped
Zest and juice of ½ lemon


1. Take your whole Crayfish and carefully peel.
2. Cut into small chunks and then blend together with the creme fraiche.
3. Add the remaining ingredients and gently fold through. Check for seasoning , and remember a little lemon goes a long way.
4. Serve as either a topping for toast or maybe in a jacket potato.