Matt’s Cray Cray Chrissy with Thousand Island Dressing & Soft White Bread

A Chrissy-boiled cray with lashings of homemade Thousand Island dressing served with soft white bread rolls and crunchy cos lettuce.

Serves: 6

Ingredients:

• 1 kg crayfish
• 6 white bread rolls, slit lengthways, to serve
• Cos lettuce, chopped, to serve
• Bunch fresh dill, roughly chopped or torn, to garnish Thousand Island Dressing
• 1 cup mayonnaise
• 1 tsp Sriracha sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato sauce
• 1 tbsp lemon juice, to taste
• ¼ tsp salt
• Nip spiced brandy

Method:

1. Bring a large pot of water to boil and add a small handful of salt.
2. Gently place the crayfish into the water and cook according to weight, being careful not to overcook the cray. Each kg of crayfish will need to boil for 10-12 mins.
3. Whilst the cray is cooking, combine the Thousand Island dressing ingredients to create Matt’s festive rendition of a summer classic.
4. Once the cray is cooked, remove from the boiling water and plunge into an ice bath to ensure it stops cooking.
5. To remove the tail, grab the head with one hand, use your other hand to grab hold of the tail, then firmly twist and pull it off.Use a bread knife to saw the tail in half, lengthways from the top. This will make an excellent clean cut.
6. Gently ease the shell away from the cray tail flesh and it should just pop out.
7. Roughly chop the flesh into generous pieces and toss with the sauce, using as much or as little as you prefer.
8. Pile the mixture into bread rolls and top with a handful of lettuce anda sprinkle of dill. This is Christmas done right!

Note: When next on the Great Ocean Road, be sure to drop in and say hi to Matt and Gemma at Fish By Moonlite. Do yourself a favour and order a takeaway grilled fish of the day, chopped salad and a hand-cut potato cake. It’s known around here as the fish & chip shop where Melbourne Chefs get their fix for a reason! Head to fishbymoonlite.com.au for more.