35 min cooking time

15 min preparation time

Serves 4


900 g crayfish tails
2,5 ml ( ½ tsp) salt
½ lemon, cut into wedges
125 ml ( ½ cup) mayonnaise
15 ml (1 tbsp) medium curry powder
5 ml (1 tsp) paprika

pinch ground ginger
2 celery sticks, finely chopped
lettuce for serving
2 lemons, cut into wedges


  1. Heat some water in a large saucepan with the salt and lemon wedges until it boils. Place the crayfish tails in the saucepan and cook for 5 minutes.
  2. Remove the saucepan from the heat and leave the crayfish in the hot water for 30 minutes. Drain and allow to cool completely.
  3. Shell the meat from the crayfish tails and cut into cubes.
  4. Thoroughly mix the mayonnaise, curry powder, paprika and ginger. Stir in the celery. Stir this mixture into the crayfish cubes.
  5. Place lettuce on serving plates and spoon the crayfish mixture on top. Serve with lemon wedges.