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/
3 fresh crayfish boiled
6 pieces of buttered toast
a little seasoning
6 rashers of bacon
(see measure conversions for more information)
- 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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