Crayfish Platter (GF)

Hi, I have been given a crayfish and am going to share it with a couple of family memebers. One is gluten intollorent.
What nice things would go well with the cray on a platter set out for lunch?
I have brain fuzz and need some direction lol Thanks

Can we take it you will be serving the crayfish cold?

Yes, I will cut down center and serve it as is

lettuce and mayonnaise, the condensed milk mayo

I would serve it with a mayonnaise flavoured with lemon zest, dill or lime zest.here's a basic recipe.

Mayonnaise

3 egg yolks
300 ml extra virgin olive oil
juice of 1 - 2 lemons
salt
freshly ground pepper (preferably white)

All ingredients need to be at room temperature.

Whisk the egg yolks (use a hand whisk, or an electric whisk or a small food processor) until well blended and starting to thicken.Very gradually trickle in the oil, keep whisking and when you have added about a third of the oil it should be starting to thicken.As it thickens you can increase the rate at which you add the oil.

When it gets very thick add the juice of one lemon, this will thin it down.Add salt and pepper, continue to add the oil until you have a very thick mayonnaise.

Taste and adjust with more seasoning or lemon juice if it needs it.If it tastes too eggy it needs more salt.

You can vary this basic mayo by adding Dijon mustard or fresh garlic, chopped herbs, chopped capers, gherkins or anchovies.

Oh god. I just cannot compete with ideas that others will have. I catch a lot of crayfish and have discovered that Winter is not a great time for putting together a summery food platter - namely because summery foods are not in season and secondly because what you can get is expensive and not that nice imo. I have also found that crayfish goes well with very little.

If it were me I'd probably team my crayfish on a platter with more seafood such as fresh steamed mussels, smoked salmon, Island style raw fish and ½shell oysters with warm crusty bread and a beautifully made vinaigrette and lemon wedges but I think that this is out of the reach of most people's pockets. I'd probably also add peeled and wedged fresh oranges and raid my carrot garden for the smallest, sweet, super fresh carrots just for the sheer joy of doing something quirky.

Maybe you could surround your crayfish with a medley of roasted winter vegetables - chunks of potato, kumara, butternut, baby onions, carrots, parsnip, whole mushrooms and some not so wintery vegetables like red capsicum and courgettes. Sprinkle fresh dill over your crayfish if you have any. Add some crusty warm bread and a bottle of decent riesling or chablis

I'd warm it up, its winter!

If cooking for others I'd do Crayfish Mornay on GF Pasta.

If you decide to use this suggestion, please do not use malt vinegar in the mayo as it is not gluten free

no just dont use cheap mayo with good cray please

I'd be making it into a Thermidor and not share it with anyone!! :-)

Hi, I have been given a crayfish and am going to share it with a couple of family memebers. One is gluten intollorent.
What nice things would go well with the cray on a platter set out for lunch!
I have brain fuzz and need some direction lol Thanks

Can we take it you will be serving the crayfish cold!

I would serve it with a mayonnaise flavoured with lemon zest, dill or lime zest.here's a basic recipe.

Mayonnaise

3 egg yolks
300 ml extra virgin olive oil
juice of 1 - 2 lemons
salt
freshly ground pepper (preferably white)

All ingredients need to be at room temperature.

Whisk the egg yolks (use a hand whisk, or an electric whisk or a small food processor) until well blended and starting to thicken.Very gradually trickle in the oil, keep whisking and when you have added about a third of the oil it should be starting to thicken.As it thickens you can increase the rate at which you add the oil.

When it gets very thick add the juice of one lemon, this will thin it down.Add salt and pepper, continue to add the oil until you have a very thick mayonnaise.

Taste and adjust with more seasoning or lemon juice if it needs it.If it tastes too eggy it needs more salt.

You can vary this basic mayo by adding Dijon mustard or fresh garlic, chopped herbs, chopped capers, gherkins or anchovies.

Oh god. I just cannot compete with ideas that others will have. I catch a lot of crayfish and have discovered that Winter is not a great time for putting together a summery food platter - namely because summery foods are not in season and secondly because what you can get is expensive and not that nice imo. I have also found that crayfish goes well with very little.

If it were me I'd probably team my crayfish on a platter with more seafood such as fresh steamed mussels, smoked salmon, Island style raw fish and ½shell oysters with warm crusty bread and a beautifully made vinaigrette and lemon wedges but I think that this is out of the reach of most people's pockets. I'd probably also add peeled and wedged fresh oranges and raid my carrot garden for the smallest, sweet, super fresh carrots just for the sheer joy of doing something quirky.

Maybe you could surround your crayfish with a medley of roasted winter vegetables - chunks of potato, kumara, butternut, baby onions, carrots, parsnip, whole mushrooms and some not so wintery vegetables like red capsicum and courgettes. Sprinkle fresh dill over your crayfish if you have any. Add some crusty warm bread and a bottle of decent riesling or chablis

I'd warm it up, its winter!

If cooking for others I'd do Crayfish Mornay on GF Pasta.

I'd be making it into a Thermidor and not share it with anyone! :-)

Crayfish Platter (GF)

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