Entree: Anguilla – Crayfish in Garlic Butter (Whole crayfish sautéed in a rich garlic-butter sauce with Caribbean herbs and citrus)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 2 lb (900 g) crayfish, cleaned (about 18–24 medium)
- 8 tbsp (115 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 2 scallions, thinly sliced (about 30 g)
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional) (about 10 g)
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) fresh lime juice
- 1/4 cup (15 g) fresh parsley, chopped
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.6 g) freshly ground black pepper
- Lemon wedges for serving (optional)

Instructions

1. Rinse crayfish under cold water, trim any unwanted parts, and set aside. Bring a large pot of salted water to a rolling boil.
2. Add crayfish to boiling water and cook 3–4 minutes until shells turn bright red and meat is just opaque. Immediately drain and transfer crayfish to a bowl of ice water to stop cooking; drain and pat dry.
3. In a large skillet over medium heat, melt 4 tbsp (57 g) butter with 2 tbsp (30 ml) olive oil. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.
4. Add scallions, minced Scotch bonnet (if using), and thyme; cook 1–2 minutes until scallions soften.
5. Add the par-cooked crayfish to the skillet and toss to coat in the garlic mixture. Add remaining 4 tbsp (57 g) butter and allow it to melt while spooning butter over the crayfish for 2–3 minutes until heated through and glossy.
6. Stir in lime juice and chopped parsley, season with salt and black pepper. Taste and adjust seasoning.
7. Transfer to a warm serving platter, garnish with lemon wedges if desired, and serve immediately with crusty bread or steamed rice to mop up the garlic butter.