Crayfish Tails with Crispy Capers, Butter and Fresh Lemon

11:30 am on 17 December 2012


  • crayfish tails
  • sugar (pinch to add when cooking)


Crisp capers by shallow frying them in rice bran oil until they burst open. Melt salted butter and whisk in lemon juice to taste.

To serve

Pour butter sauce over crayfish tails, or pieces of crayfish, and sprinkle with crispy capers.

Wine Match

Nautilus Cuvee Marlborough N.V. Brut

From Nine To Noon

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