Potato cups filled with garlic grilled crayfish

An easy and delicious recipe.

  • 500g garlic grilled crayfish
  • 40 baby potatoes
  • 150ml Helmans mayonnaise
  • 150ml muscarpone
  • 2tsp ground black pepper
  • 1 lemons juiced and zested
  • 100g crushed garlic
  • 1 tsp pink salt
  • 1 bunch of chopped parsley


  • Grill the crayfish tails on a braai basted with garlic butter.
  • Add the chopped parsley
  • Using a 30mm pastry cutter cut the baby potatoes cut each end with a knife to make a flat base and using a melon baller remove some potato from each to make space for the filling.
  • Remove the crayfish from the shells roughly chop and fold through the mayonnaise and mascarpone

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