These delicious baked crumbed crayfish make a lighter alternative from deep fried fish in batter.
1 x 80g (net drained weight) tub Crayfish tails
1 egg, beaten For the crumb coating
Grated zest of 1 lemon
2 tbsp chopped parsley
55g finely grated Parmesan cheese
55g fine breadcrumbs, fresh or dried Salt and freshly ground black pepper
To serve Lemon wedges Basil leaves Garlic mayonnaise
1 Preheat the oven to 210C, gas mark 7. Drain the crayfish for 20 seconds, roll in the beaten egg and set aside.
2. Mix together the ingredients for the crumb coating and toss the crayfish tails in the crumb until well covered.
3. Arrange the crayfish tails in a single layer on a baking sheet. Bake for 8-10 minutes or until the crumb is golden brown and the crayfish tails piping hot.
4. Lift the crayfish onto a large serving dish and garnish with lemon wedges and basil leaves. Hand the garlic mayonnaise separately.
140 kcals 13g protein 7g fat (of which 3g saturated) 7g carbohydrate Og fibre