Cooked Whole Crawfish Ready To Eat

Whole crawfish, cooked and served in the shell: deep red all over, with long antennae, jointed legs and a pair of claws folded forward. They are piled on a white plate in a working kitchen, and again on a cream plate beside a sink with a piece of spring onion alongside.

The tail meat is sweet and firm and pulls cleanly from the shell, and the head carries a rich, savoury fat. Serve them as they are with a dipping sauce, or warm them through with garlic, chilli and butter.

• Whole, cooked, heads and claws on
• Deep red shell
• Sweet, firm tail meat
• Ready to eat, or warm with garlic and butter

Keep frozen at -18°C or below. Thaw in the refrigerator before serving.