Crawfish

Yes. “Crawfish” is chiefly the American name; in the UK you’ll usually see “crayfish”. Both refer to freshwater crustaceans.

Drain cooked crayfish tails well, then fold them into Marie Rose sauce and pile onto shredded lettuce. Finish with lemon and serve chilled, or use them in a sandwich with crisp lettuce.

Most crayfish tails sold in the UK are already cooked. Stir them into the finished sauce at the end and heat briefly until piping hot; prolonged cooking can make the tails tough.

Keep them in the fridge at 5°C or colder and follow the pack’s use-by date. Once opened, keep them covered and follow the pack’s instructions for how soon to eat them.

Use cooked prawns: they’re a convenient swap in a sandwich, salad or Marie Rose cocktail. Drain them well first so they don’t make the filling watery.

No. Crayfish are crustaceans, one of the allergens that must be declared in UK food labelling. If you have a crustacean allergy, avoid them and check for cross-contamination warnings; the Food Standards Agency advises people with food allergies to check allergen information.

Don’t eat raw crayfish. Cook them thoroughly; if you’re reheating cooked tails, heat them until piping hot throughout.