Crayfish in Avocado recipe

Corporate catering Centurion | The Real Food Co


Lovely recipe for Crayfish in Avocado with a sherry mayonaise. Plus, you can win a great South African cookbook.

1 crayfish
1 avocado
lemon juice
salt and milled black pepper
paprika, for garnishing
lemon wedges, for squeezing

Sherry Mayonnaise:

125ml medium cream sherry
60ml cream
125ml mayonnaise

How to
Place the crayfish in a medium saucepan with a cupful of cold water. Cover and boil for 6 to 8 minutes, depending on size. Deshell, devein and cut the tail meat into small cubes. Snap the claws and extricate the meat. Cut off the tail shell.

Cut the avocado in half; remove and discard the peel and pip. Slice slivers from the rounded sides so they stand level. Brush the cut edges with lemon juice to avoid discolouration, and season with a little salt and pepper. Place the avocado halves on serving plates.

Sherry Mayonnaise:

Pour the sherry into a small saucepan and boil uncovered until reduced to a thin syrup. Allow to cool, then mix in the cream, mayonnaise and crayfish meat. Season with salt and pepper.

Spoon the crayfish into the avocado hollows and sprinkle with a little paprika. Garnish with the tail shells and place lemon wedges on the side for squeezing.

Recipe sourced from Lannice Snyman’s Tortoises & Tumbleweeds. Visit for more information.

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