Cray pop’s with chipotle mayo

Cray pops! The tasty and fun appetiser at any shindig - a delicious way to share your crays around in bite-sized pieces.

INGREDIENTS:

Two fresh Crayfish
2 tablespoons of good olive oil
2 cups of Panko crumbs
1 1/2 smoked paprika
Sea Salt
1/2 teaspoon cayenne pepper, dried chilly flakes (or your choice of heat)
1 cup best foods mayonaise (or homemade)
2 tablespoons Cully’s chipotle hot sauce
1/2 fresh lemon
8 - 12 popsicle sticks

METHOD:

1. Pop your crays in the freezer for 30 minutes (this kills the fish and helps when removing the meat from the shell)

2. Mix together the panko crumbs, smoked paprika, chilly and desired amount of sea salt. Give an extra crush if the panko crumbs are large. Mix well with a fork.

3. Remove your Crayfish from the freezer and cut your crays in half.

4. Remove the meat from the tail and divide each side of the tail meat into 2 - 3 pieces depending on how many cray pops you want.

5. Put the meat in a bowl and cover with olive oil.

6. Thread your popsicles through the Crayfish meat and coat in the panko.

7. Add olive oil and a touch of butter to a skillet on a medium heat.

8. Cook pops until golden and meat is white.

SAUCE:

1. Mix the mayonnaise and chipotle together (taste and add more chipotle depending on your desired taste).

2. Add a touch of ground sea salt and squeeze in around a tablespoon of lemon juice (or as desired).

3. Mix well.

SERVE

Serve with lemon wedges or squeeze lemon over pops before serving (just don’t let them sit in the juice and get soggy!).

Remember to use the rest of your crays - there’s plenty of meat in the body and in the legs - boil, cook on a fire or use the body to make a fish stock, soup or chowder.