Recipe & image by Al Brown


Serves 6

3 x Crayfish tails

1 1/2 Cup Mayonnaise
1 Tbl Fresh Wasabi (or 1 ½ Tbl processed green wasabi)
2 tsp Soy Sauce

1 Cup Flour
3 Eggs (beaten)
2 Cups Panko Breadcrumbs
1/4 Cup Sesame Seeds
1/2 Cup Karengo Seaweed Flakes
6 x Half Crayfish Tails
Flaky Sea Salt and Freshly Cracked Black Pepper
6 Hotdog Sticks or Bamboo Skewers

STEP 4Al Brown
Canola Oil
6 Craydogs
Wasabi Mayo
3 Limes (halved)


Step 1: Preparing the Crayfish
Take the crayfish and place in the freezer for 30 minutes (so technically the fish are just starting to freeze). Remove and thaw. Just that little bit of freezing makes it possible to remove the tails from their shell as a whole piece. Its near impossible from fresh.

Halve the tails lengthwise, remove the poo tube, and gently peel away the shell. Chill tail meat until required.

Step 2: Wasabi Mayonnaise
Place all the ingredients in a mixing bowl and stir together. Refrigerate until required.

Step 3: Crumbing
Pre-heat your oven to 200 degrees.

If you're using hotdog sticks, you will need to sharpen each to a point on one end.

Take three bowls. In the first place the flour, in the second the beaten eggs, in the third combine the panko breadcrumbs, sesame seeds and karengo seaweed flakes.

Season the halved crayfish tails. Place in the flour then pat off any excess, dip in the egg, then roll in the karengo bread crumb mix. Carefully insert the hotdog stick into each portion, forming the crayfish into 'sausage like' shape with your hand as you do so.

Refrigerate until required.

Step 4: Cooking and Serving
Place a skillet on medium heat. Add a little canola oil, and once hot, sauté the Craydogs for 1 - 2 minutes until golden brown all over. They will brown quickly. Remove from the hot skillet and place on an oven tray. Cook in the hot oven for a further 4 - 6 minutes, until the Craydogs are firm to the touch, and hot through.

Simply serve the Craydog with a dollop of wasabi mayo and a wedge of lime.