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| wild crayfish: 180 g |
| lite mayonnaise: 1/2 cup |
| lime juice: 1 cup |
| canned jalapeno peppers (chopped): 1 tsp |
| watercress: 1 sprig |
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Preheat oven to 180°C/350°F/gas mark 4.
Remove the trays from packaging, place them on a baking tray and heat for 2-3 mins.
Allow to cool. Mix the prawns or crayfish tails with mayonnaise, lime and jalapenos.
Fill the trays with watercress, top with the prawn or crayfish mixture. Serve immediately.
