New Zealand Crayfish rolls

Who said cooking crayfish was complicated? Don’t go cray cray anymore, and check this easy recipe, with Betsita’s Caribbean Magma and New Zealand Crayfish.


  • 350 grams of crayfish tails (around 2 big tails)
  • 2 tbsp of butter (too cook the crayfish)
  • 1 tbsp of butter to brush on the buns
  • 2 baby italian rolls or 2 hot dog style buns 


  • 1 tsp of Betsita’s Caribbean Magma
  • ½ cup of celery 
  • ¼ cup of good quality mayo 
  • ½ tsp lemon zest 
  • 1 tbsp of lemon juice 
  • 1 tbsp of chives
  • Salt and white pepper to taste


  • Steam the crayfish for around 6 minutes, or until it starts turning red (don’t worry, it’s ok if it’s a little undercooked,  we’ll cook it more in the butter).
  • De-shell the tails, cut the crayfish to your liking (I cut it around 2cm by 2cm).
  • Heat the butter and paprika in a pan, cook the crayfish gently, for no more than 90 seconds. 
  • Let it cool down, and mix it with the dressing, add salt and pepper to taste
  • Brush the buns with melted butter and grill them on a pan until they turn a bit golden. 
  • I used baby italian bread, because I personally prefer it, over hot dog buns, and I cut the edges a bit, to brush the butter, before grilling them. 
  • Garnish with chives.