Creamy crayfish pots

    (15)
    40 min

    These seafood pots are the perfect appetiser for any dinner party. Crayfish are baked in a creamy white wine and mushroom sauce.


    13 people made this

    Ingredients
    Serves: 4 

    • 50g butter
    • 50g sliced fresh mushrooms
    • 125ml white wine
    • 450g peeled crayfish
    • 4 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon crushed chillies
    • 475ml milk
    • paprika, for garnish

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease 4 small to medium sized ramekins.
    2. In a frying pan, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crayfish and simmer for another 5 minutes.
    3. Gradually blend in flour, salt and crushed chillies. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens.
    4. Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika.
    5. Bake in preheated oven for 10 to 15 minutes or until heated through.
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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (13)

    by
    13

    Thank goodness for this recipe! I wanted to make a Seafood Thermidor and was having one heck of a time finding any recipe at all. I served this to a bit of a crowd so I doubled everything. Instead of the crawfish, I used 1 pound of crabmeat, and about 1/2 pound each of bay scallops and cooked shrimp. I used 1/2 the amount of red pepper flakes, since some of my guests do not like too much spice. For the wine, I used a bit of sherry and white wine for the balance. Delicious! Thanks Kathleen, you are a life saver!  -  05 Jan 2008  (Review from Allrecipes US | Canada)

    by
    11

    I was barely able to get this into the oven--I kept eating the sauce straight from the skillet!  -  30 Aug 2001  (Review from Allrecipes US | Canada)

    by
    9

    I made Lobster Thermidor and it was the BEST ever. I have had lobster thermidor in the caribbean and it's always been my favorite. Having the lobster with just butter just never seemed good enough. I was happy to come across this recipe. I made it and my family loved it. My fiance never eats seafood and he tried it and he LOVED it. This recipe rocks. You will not regret making this.  -  20 Mar 2005  (Review from Allrecipes US | Canada)

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