Crayfish Salad

Crayfish Salad

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Servings: 4
Calories: 237


  • 32 freshwater crayfish cooked
  • 4 tablespoons home-made mayonnaise
  • 4 tablespoons fromage blanc
  • 2 tablespoons tomato ketchup
  • 1 tablespoon fennel or dill leaves finely chopped, plus a few whole leaves to garnish
  • Mixed salad leaves: radicehio red lettuce, spinach, sorrel, dandelion, endive, cornsalad (lamb's lettuce), Watercress (salad cress), as available
  • 1 lemon quartered


  • Shell the crayfish, reserving 4 intact to use as a garnish.
  • Whisk together the mayonnaise, fromage blanc, tomato ketchup and herbs to make the dressing.
  • Wash and pat dry the salad leaves and make a pretty arrangement on each of four elegant plates.
  • Arrange the shelled crayfish on the leaves and top with some of the dressing.
  • Tuck one whole crayfish into the leaves on each plate as a garnish, with a sprig or two of fennel or dill and a quarter of lemon.
Calories: 237 kcal
Carbohydrates: 6 g
Protein: 16 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 134 mg
Sodium: 285 mg
Potassium: 304 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 294 IU
Vitamin C: 15 mg
Calcium: 83 mg
Iron: 1 mg
Ingredients Fish & Seafood
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