With such sweet meat, simplicity is key: eat cooked fresh crayfish with mayonnaise and a dash of lemon juice, or fry them in paprika, garlic and plenty of olive oil and stir into pasta.

Heat the oil in a frying pan. Sauté the garlic until it's lightly browned and then remove it. Sauté the filleted crayfish in the pan briefly on both sides, season with salt and pepper.

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...

Hospobaby helped Sid make the slaw and assemble the rolls for the crayfish filling. She proclaimed after dinner that it was her new favourite and that we should make crayfish rolls a Summer Sunday ...