Add a unique twist to your BBQ crayfish with this delicious sumac and butter marinade. Sumac, a tangy spice with a lemony citrus flavour, pairs beautifully with the delicate taste of fresh crayfish. Simple to prepare and quick to cook!
Ingredients
- 1 whole crayfish, split in half and cleaned (remove the poop tube)
- 3 tbsp melted butter
- 2 garlic cloves, minced
- 1 tsp sumac
- 2 tbsp fresh parsley, chopped
- 1 salt & pepper to taste
- 1 lemon, halved
Instructions
- Prepare the Butter Mix: In a bowl, combine the melted butter, chopped garlic, sumac, and parsley. Mix well.
- Coat the Crayfish flesh: Brush the crayfish meat with the butter and sumac mixture, ensuring it’s evenly coated. Season generously with salt and pepper.
- BBQ the Crayfish: Preheat your BBQ to high heat. Place the crayfish flesh side down on the grill for about 2 minutes, or until it starts to char slightly. Flip the crayfish onto the shell side, brush the meat with more of the butter mixture, and continue cooking for another 3-5 minutes or until the flesh just turns opaque and pulls easily off the shell. If your BBQ has a hood, cook with it down for more even heat.
- Grill the Lemon: While the crayfish is cooking, place the halved lemon on the BBQ, flesh side down, and grill for 2–3 minutes until charred.
- Serve: Once the crayfish is done, remove it from the grill and squeeze the grilled lemon over the top before serving.
- Pro Tip: Grilling the lemon enhances its natural sweetness and adds a smokey, tangy to the crayfish.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
