We’re getting side tracked with Gage Roads Brew Co, alongside Fins Seafood out at Rottnest Island to bring you their crayfish with garlic, chilli and parsley butter recipe. The crew headed out on a boat for the day to dive for crays and put together this simple, fresh delicious dish.
Perfect for a barbeque and best enjoyed with a few beers.
2 local WA crays
150 grams unsalted butter
1 red chilli (finely chopped)
4 garlic cloves (crushed and diced)
Handful of parsley (roughly chopped)
Zest of one lemon
Combine the butter, garlic, chilli, parsley and lemon zest in a bowl.
Place a sharp knife on the cray head, beneath the mouth. Cut through the head, then down toward the tail. Open out to reveal the 2 parts.
Using a spoon, spread the garlic and chilli butter over the cray flesh.
Heat your grill or pan to a medium high heat. When at temp, place the cray flesh side down for a few minutes.
Flip over, and cook for another 5 minutes (depending on size). When done the flesh will turn white and opaque.
Squeeze over some lemon juice to finish.
Serve up as is or scoop the flesh and butter into some fresh and crusty bread.