By Javier Bermeo, Founder of Wild Nexus

Crayfish à la Escargot

When most people hear “wild game,” their minds go straight to venison or waterfowl. At Wild Nexus, we like to stretch that definition a little further, to the water, where some of the most overlooked and rewarding wild protein lives. Fresh or saltwater, nearly everyone in this country has access to wild seafood if they’re willing to put in a bit of time and effort. Growing up in Florida, fishing was a way of life, but crabbing was the near-guaranteed way to come home with dinner. These days, living out West, that same pull has translated into crayfishing.

Crayfish are usually treated as casual fare, boiled to death, dumped on a table, and eaten over a spread of newspaper while the juices run everywhere. And there’s nothing wrong with that; in fact, many a good night and meal were had in the same fashion. But with a little curiosity and a willingness to look at them through a different lens, these small freshwater crustaceans can be elevated far beyond the backyard boil. Prepared thoughtfully, they can stand shoulder to shoulder with dishes you’d expect to find on a white-tablecloth Michelin star menu.

This recipe borrows heavily from the classic French preparation of escargot: butter, garlic, herbs, and heat. Instead of snails, we use wild-caught crayfish tails, treated with the same respect you’d give any delicate protein. Broiled hot and fast, the crayfish soak up the richness of the butter while keeping their own sweet, clean flavor front and center. The familiar presentation nods to the tradition of this classic French dish, with a unique wild flair from these incredible North American crustaceans.

This dish does require a unique piece of culinary hardware called an escargot dish. I found some inexpensive ones on Amazon that are still good quality. If you are ready to impress the in-laws, consult our recipe below. A quick note, though: while our seasonings are generally presented in measured form, when I am at the helm, I like to eyeball it more than not. So long as the concoction of garlic butter, breadcrumbs, and parmesan is generally met, the seasonings are certainly up to improvisation!

Disclaimer: I used 3 escargot dishes that contained 6 holes each. Adjust the amount of crayfish used depending on the size and quantity of your escargot dishes.

Recipe – Crayfish Escargot
x 18 large crayfish tails (or 30–32 if small or using a dish with big dimples)
x 1 cup (2 sticks / 225 g) unsalted butter, softened
x 4–6 cloves garlic, finely minced (adjust to taste)
x 3 tablespoons fresh parsley, finely chopped
x 4 tablespoons breadcrumbs (optional, for topping)
x Salt and freshly ground black pepper, to taste
x 2 tablespoons grated Parmesan (optional, for topping)

Notes / Tips:
x Use unsalted butter to control seasoning.
x Broil just long enough to melt the butter and crisp breadcrumbs, but don’t overcook. Crayfish cook very quickly.
x You can mix herbs like thyme or chives into the butter for a slightly different flavor profile (I highly recommend!).
x Eyeball the garlic and parsley if you like stronger or milder flavors, this is more art than science around here!

Whether it be a dinner party or just a brazen case of motivation, this dish is sure to impress, and a great way to blend the sophistication of French cuisine with better, wild ingredients found here in North America!