Crayfish by roy

This week we bring you a recipe from Roy Graves, owner of Riviera 4000 Chill. Roy is an absolute lover of the sea and has a special place in his heart for diving, hence this recipe is definitely tried and tested.


  • Olive Oil – 100mls
  • Garlic – 3-4 cloves
  • Fresh Ginger – 1cm root
  • Flour – 2 tablespoons
  • White wine – 1/2 Cup
  • Fish Stock – 1 Cup
  • Whole crayfish


  1. On a heated pan or wok on medium-high, add olive oil, garlic and ginger. Lightly cook until aromatic and golden.
  2. Add the flour, mix and cook for a few minutes.
  3. Add white wine  fish stock and cook until it thickens.
  4. Season with salt and pepper to taste .
  5. You now have a fishy/garlicky/gingery/winey thick roux that tastes pretty average  .
  6. Cut up the whole crayfish into bite size bits – legs and tail with the shell on. You can add the “ mustard “ as well if you like/want the strong flavour that it brings .
  7. Toss all the crayfish bits into the roux and cook until the shell goes pink. 
  8. Season to taste
  9. Serve with lemon and enjoy!

Thanks Roy for sending your recipe in – the team enjoyed this for their lunch!