Cockney Crayfish Recipe

Test the town – Cockney Crayfish

Lemon and chilli crayfish served in mini lettuce boats.

Photo: Joe Sarah

Serves 12 boats


  • 4 little gem lettuces

  • 400g handfuls of peeled, chopped Crayfish

  • 3 tablespoons of crème fraiche

  • a good pinch of smoked paprika

  • a small bunch of dill

  • A splash of good gin [we used Sipsmith]

  • 4 shallots, finely sliced

  • ½ a red chilli, finely chopped

  • 1 lemon, zest and juice

  • 1 punnet of cress

  • 2 tablespoons of extra virgin olive oil (plus extra for drizzling )

  • Sea salt and freshly ground black pepper


  1. Pop a large frying pan over a medium-high heat add the olive oil, let it heat and chuck in the paprika, red chili, shallots and salt and pepper to taste.

  2. Fry for 3 minutes until the shallots are just golden. Add the crayfish and gin and cook for a further 1-2 minutes or until lovely and pink and warmed through.

  3. Carefully tip the warmed crayfish mixture into a bowl. Add the lemon juice, dill and cress. Give it a good mix and set aside while you get your little gems sorted.

  4. Carefully remove the leaves of the baby gem one by one until you have 12 firm, good-sized specimens. Divide the crayfish mixture equally between the leaves, sprinkle over the lemon zest and drizzle with a little olive oil. Serve immediately.