Crayfish and avocado sandwich with lemon mayonnaise

    30 min

    A gorgeous sandwich featuring crayfish, avocado, watercress and a homemade lemon mayonnaise. Langoustine, prawns, lobster or crab meat work just as well in this posh sarnie.

    10 people made this

    Serves: 2 

    • 30g butter
    • 1 clove garlic, crushed
    • 200g crayfish tails
    • 1 teaspoon chopped fresh parsley
    • 4 slices fresh granary bread
    • 1 avocado, stone removed and mashed
    • 4 to 6 sprigs of watercress
    • Lemon Mayonnaise
    • 2 egg yolks
    • 1/4 teaspoon salt
    • 1/4 teaspoon Dijon mustard
    • 150ml grapeseed or sunflower oil
    • 150ml olive oil
    • lemon juice to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

      To make the lemon mayo:

    1. Whisk egg yolks, salt and mustard together in a heavy bowl. Start adding the grapeseed oil drop by drop while you continue to whisk. As the mixture thickens add the oil in a steady stream. Continue to whisk in the olive oil and add lemon juice to taste. If the mayonnaise thickens too much, thin it with a little hot water. Adjust lemon juice and seasoning. Keep refrigerated and use within a few days.
    2. For crayfish sandwich filling:

    3. Melt butter in frying pan and sauté garlic. Add crayfish and cook until the meat whitens then add the chopped parsley and remove pan from heat.
    4. To assemble:

    5. Make up two large sandwiches with the sliced bread, generous dollops of lemon mayonnaise, a couple of sprigs of watercress, mashed avocado and the still warm crayfish mixture.


    Instead of making the lemon mayonnaise from scratch, add a squeeze of lemon juice and a pinch of freshly grated lemon zest to shop-bought mayonnaise.

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