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.