Anguillian Crayfish

Background

Anguillian Crayfish is a quintessential island dish that showcases the sweetness of local spiny crustaceans and the easy, sunlit rhythm of coastal cooking. Generations of cooks have prepared it close to the flame, balancing gentle smoke with bright aromatics and a quick sear that keeps the meat succulent. This recipe follows that spirit: a brief marinade for island character, a hot grill or skillet for a lively char, and basting for a luscious finish.

Ingredients

• 2 lb crayfish, split lengthwise and cleaned
• 3 tbsp butter, softened
• 2 cloves garlic, minced
• 1 lime, zest and juice separated
• 1 tsp fresh thyme leaves
• 2 scallion, thinly sliced
• 1/2 small scotch-bonnet, seeded and minced
• 1/2 tsp ground allspice
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp white wine (optional)
• 1 tbsp chopped parsley (optional garnish)

Preparation

1. Make the island marinade: In a bowl, combine the olive oil, half of the garlic, half of the thyme, the zest and half the juice of the lime, one sliced scallion, the minced scotch-bonnet, the allspice, the salt, and the black pepper.
2. Toss the prepared crayfish in the marinade and let it sit for 20 minutes in a cool spot or the fridge, turning once so the crayfish absorbs the flavors evenly.
3. Make a quick basting mix: Mash the butter with the remaining garlic, remaining thyme, a pinch of black pepper, a teaspoon of the reserved lime juice, and the chopped parsley if using. Chill this mixture for 10 minutes so it firms slightly.
4. Prepare the heat: Preheat a grill or a heavy skillet until very hot. Lightly brush the grates or pan with olive oil.

Cooking

1. Remove the crayfish from the marinade and shake off excess. Place flesh-side down over high heat and cook for 3 minutes until lightly charred.
2. Flip the crayfish shell-side down. Top each half with a spoon of the butter mixture and continue cooking for another 3 to 4 minutes, basting as the butter melts and the meat turns opaque.
3. Optional pan sauce: If using, splash the white wine into the pan or over the grill-safe tray and let it bubble for 30 seconds, then spoon the sizzling juices over the crayfish.
4. Finish with brightness: Squeeze the remaining lime over the cooked crayfish and scatter the remaining sliced scallion. Let rest for 2 minutes before serving.

How to Enjoy

Serve the crayfish hot with the buttery pan juices spooned over the meat. A final sprinkle of fresh parsley and a crack of black pepper highlight the island aromatics, while a last squeeze of lime keeps every bite bright. Pair with coconut rice, grilled plantain, or johnny cakes, and a crisp salad to balance the richness from the butter.

Tips

• Heat management: The scotch-bonnet brings assertive heat; adjust by using less or omitting the seeds.
• No grill? Use a hot cast-iron skillet with a little olive oil and follow the same timings, ensuring the crayfish gets a quick sear before gentle basting with butter.
• Flavor swaps: If you lack fresh thyme, a small pinch of dried thyme works. Extra fragrance comes from a touch more allspice or an added shower of chopped scallion.
• Seasoning note: Taste the basting juices; add a little more salt or black pepper only if needed after cooking.
• Leftovers: Cool quickly, then refrigerate for up to 48 hours. Gently rewarm in a skillet with a dab of butter for 2 minutes.