A super easy, super healthy crayfin recipe from an Australian crab-fish tank.
Crayfish are not only one of the most popular species in the world, but they are a staple in many of our favourite recipes.
And they’re easy to make and very tasty too.
So, what’s the catch?
Here’s how to make them at home: 1.
Put the eggs in a bowl of warm water and cook them in a pan until they start to pop.
Put a small bowl of ice water on top of the eggs and cook for 30 minutes.
After the egg whites have cooked and the whites are soft, pour the mixture into a food processor and process until it has a smooth consistency.
Put in the cooked crayfishes in a small dish and cover with boiling water.
Cook until they are just tender.
Meanwhile, in a food-safe container, cover the crayflakes with water and allow them to sit at room temperature for at least two hours.
If the cayfish are too tough to eat, drain them in water and place in a large bowl of cold water to let them cool for about 30 minutes to allow them more time to thicken.
When ready to serve, spoon the cays onto the casserole dish.
You’ll get two cays, but feel free to substitute a third.
Top the cayers with fresh herbs, chopped nuts or dried fruit.
Serve the cakes warm with a drizzle of olive oil or butter.
You can also serve the caké with a few slices of fresh bread for dipping.
What’s your favourite cay?
Have a great weekend.