Crayfish pasta salad
Tip - This is a great dish that can be made the day before and stored in an airtight container in the fridge. You might prefer to hold off adding the cray meat until ready to serve to protect its delicate flavour.
Ingredients
Serves 4
- ½ cray fish (cooked and meat gently pulledapart)
- 500g orecchiette pasta (or similar)
- 6 stalks fresh asparagus
- 2 stalks celery
- 1 punnet cherry tomatoes
- ¼ cup mayonnaise
- 1 tbsp kewpie mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp fresh chives (diced)
- Pinch salt
- ½ lemon- juice only
MEthod
1. Cook the pasta till just aldente (follow instructions on packet), drain and stir through a splash of oliveoil to avoid the pasta sticking. Allow to cool completely and refrigerate. (Youmay wish to cook the pasta the day before).
2. In a small dish, add the mayo,kewpie, vinegar, chives, salt and lemon juice. Combine well and set aside.
3. Chop the asparagus and celeryinto 2-3cm pieces and place in a large mixing bowl. Add the cherry tomatoes,you may choose to serve them whole or cut in half. Add the pasta, the dressingand toss through.
4. Once the pasta salad is nicelycoated, gently add the cray meat, mixing through carefully.
5. Garnish with fresh lemon andthe shell of the cray for a little wow factor.
Meet Cara
When she’s not out in the rivers or cooking up a storm on Instagram, Cara works as an ambassador for Women in Recreational Fishing and Boating (WIRFAB) - an organisation focused on encouraging women and kids to explore the joy of fishing.
Cara can be found on Instagram and Facebook.
