1 kg pack of cooked whole crayfish in dill brine (23/28 pieces)
1 lemon, cut into wedges
Fresh dill, for garnish
Crusty bread or baguette, sliced
Lemon garlic aioli
120 g mayonnaise
1 small garlic clove, grated
1 tsp lemon juice
1 tsp Dijon mustard
1 tbsp chopped fresh dill
Pinch of salt and black pepper
Preparation
Thaw the crayfish in the fridge overnight, still in their brine. For a faster option, seal the pack in a bag and sit it in a bowl of cold water for about 1 to 2 hours. Don’t use warm water or the microwave.
Stir together the mayonnaise, garlic, lemon juice, mustard, and chopped dill. Season with salt and pepper, then chill until you’re ready to serve.
Drain the crayfish, but keep a little of the brine. Pat them dry with paper towels so they look neat and the sauce clings.
Pile the crayfish on a large platter or board. Scatter fresh dill over the top and add a few spoonfuls of the reserved brine if you want extra flavor.
Serve cold or at cool room temperature with the lemon wedges, aioli, and bread. Set out a bowl for shells and plenty of napkins.
