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 The combination of crayfish with bacon seems to be a Warwickshire speciality, occurring in various forms including a bacon and crayfish egg pie and here as a chopped mixture of crayfish and bacon, fried together and poured over hot, buttered toast.  Original Receipt from www.greenchronicle.com/regional_recipes/Ingredients 3 fresh crayfish boiled 6 pieces of buttered toast a little seasoning 6 rashers of bacon (see measure conversions for more information) Method - Cut the bacon into small pieces and fry gently in a frying pan. - Cut up crayfish into small pieces and add to the bacon when there is enough fat in the pan for them not to stick. - Fry for a few minutes, season, and spoon mixture onto the buttered toast.  |
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