Thursday 18 May 2023


This is without a doubt my favourite recipe of the year so far and having to find a decent fishmonger to secure crayfish was 100000% worth it.

Make this ASAP, make it for your friends and make it again and again - I will!



  • 200g sustainable white crabmeat
  • 200g sustainable cooked crayfish tails
  • 2 celery sticks, trimmed and very finely sliced
  • 80g good-quality mayonnaise
  • 2 tsp yuzu juice (available at Waitrose)
  • ¼ tsp freshly ground black pepper
  • 50g unsalted butter, at room temperature
  • 2 garlic cloves, finely chopped
  • 90g samphire (from fishmongers or large supermarkets)
  • 4 large brioche rolls
  • Handful micro herbs or watercress to serve

  • Put the crabmeat, crayfish tails and celery in a large mixing bowl. 
  • Add the mayonnaise, yuzu juice and black pepper and mix well. 
  • Cover, then chill until needed.
  • Put a medium frying pan on a low-medium heat and add 30g of the butter. 
  • Once it’s melted, add the chopped garlic and fry for a couple of minutes, then add the samphire. 
  • Turn up the heat and cook, stirring, for 2-3 minutes until glossy but not completely wilted.
  • Put a griddle pan on a high heat. 
  • Halve the brioche rolls, spread with the remaining 20g butter, then griddle until charred and toasted.
  • When ready to serve, reheat the samphire, if you like, then divide among the rolls. 
  • Top with the crabmeat mixture then drizzle with sriracha. Top with the micro herbs or watercress and eat without delay AND ENJOY!

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