Boiled Crayfish with Mayonnaise

I am from the school of peeling all my crayfish first, holding back the pleasure, before piling them all on to two pieces of bread with tons of mayo and butter, and eating them with the messy bit behind me.

For a mayonnaise to use in rémoulade, add more mustard and the sugar. If you want garlic mayo, simply add three crushed garlic cloves at the beginning.