• Crayfish on the braai with flavour-spiked butters is a great way to step up your braai game. Crayfish meat grills beautifully, and its natural richness just gets better when drenched in butter. A delicious summer dish. 

    Crayfish on the braai with flavour-spiked butters

    Serves: 4
    Cooking Time: 25 mins


    • 4 whole crayfish or 8 tails (allow 2 per person)
    • 250g butter, melted
    • 2 anchovies, mixed with
    • handful black olives, chopped
    • handful fresh mixed soft herbs (mint, basil and parsley)
    • 1 garlic clove, peeled and crushed
    • large pinch saffron
    • large pinch chilli flakes/fresh chilli, sliced



    Heat the braai or a griddle pan to a medium heat. Halve the whole crayfish or crayfish tails lengthways and remove the veins. Rinse under cold water and pat dry. Brush each crayfish or tail with a little melted butter. Divide the remaining butter into 3 separate ramekins.


    Add the anchovies and olives to 1 ramekin, the herbs and garlic to another, and the saffron and chilli to the remaining ramekin. Mix and allow the butters to stand for a short while for the flavours to infuse (keep in a warm spot so they don’t solidify).


    Grill the whole crayfish or tails on the braai or in the griddle pan, 5 – 6 minutes. Serve immediately and drizzle with the butters.