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Crayfish Recipes


BBQ Crayfish & Herb butter

Crayfish with Herb Butter

Crayfish with Herb Butter

Barbecued Crayfish

This is a great NZ recipe many of our fisherman have recommended. 

It's simple and easy to follow!


  • 3 Crayfish (Hopefully freshly caught with your Kai-Koura Craypot!)

  • Herby Garlic Butter

  • 1 lemon zest only

  • ¼ cup Superb Herb Dill

  • ¼ cup Superb Herb Parsley

  • ¼ cup Superb Herb Chives

  • 125 g Unsalted butter

  • 2 Garlic cloves peeled

  • Salt & pepper

Serve with

  • Lemon wedges

  • Rosemary shoestring fries


  1. Add all herby garlic butter ingredients to a blender and blend until smooth. Season to taste with salt and pepper, then set aside.

  2. Use a sharp knife to split the crayfish straight down the middle (lengthways) then remove the mustard liver. (If you are using live crayfish then pop them in the freezer for 30+ minutes first, until they are immobile, then spike the head before cutting them in half.)

  3. Preheat the barbecue to medium-high heat. Liberally brush the crayfish with herby garlic butter then place crayfish halves, shell side down on the barbecue, for 3-5 minutes. Place under a hot grill for a few minutes or blow torch the crayfish if you want to brown the buttered top.

  4. Serve hot crayfish with chilled champayne and shoestring fries.

CREDIT: This receipe is from the website. View the recipe here:


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