750g crayfish tails
60g butter
2 bulbs spring onions, chopped
10ml crushed garlic
15ml flour
5ml mustard powder
¾ cup milk
30ml dry white wine (optional)
30ml chopped parsley
30ml cream
½ cup grated cheddar cheese
salt to taste
freshly ground black pepper

Bring water to rapid boil in a large saucepan
Add crayfish and cook for 10-12 minutes, then drain
Cut crayfish in half, remove flesh and cut in small, bite-size pieces
Dry the empty crayfish shells and place on an oven dish
Heat the butter, sauté onions and garlic for 3-4 minutes
Stir in flour and mustard powder

Pour in milk while stirring until smooth and bubbly
Lower the heat, add wine, parsley, cream, half of the cheese, the crayfish pieces, salt and pepper

Spoon the prepared mixture into the shells
Sprinkle remaining cheese
Just before serving, place under grill and allow cheese to bubble and lightly brown

TO CLEAN CRAYFISH:
Cut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well.