Crayfish Mornay

An extra special meal, this crayfish mornay using freshly cooked Tassie crays is perfect for a festive family dinner.

At a glance

Approx 30 minutes
Serves 2 people


  • 1 cup grated Salamanca Fresh Limited Release Vintage Cheddar By Ashgrove Cheese
  • 80g butter
  • 1/2 cup self raising flour
  • 2 tsp minced garlic
  • 3 cups milk
  • 1 onion, diced
  • 1 clove of garlic, diced
  • 1 crayfish, cooked
  • salt & pepper
  • 1 lemon, cut into wedges


  1. Cut the crayfish in half, right down the middle. Remove the meat and shred, then put aside. Keep the empty crayfish shell for serving.
  2. In a saucepan over medium heat, melt the butter, then add the flour. Stir until crumbly.
  3. Reduce the heat and gradually add in the milk, whisking gently continuously until thickened. Add the cheese and minced garlic, stir through and then remove from the heat.
  4. Fry the diced onion and garlic in a separate saucepan with a little extra butter. Once translucent, add in the shredded crayfish meat and season with salt and pepper to taste.
  5. Transfer the meat mixture into the cheese sauce, then divide into the crayfish shells. Bake under a hot grill until golden (about 6 minutes).
  6. Serve with lemon wedges.