
Ingredients
- 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
Method
- 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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