As a starter dish, one small crayfish will serve two people. As a main, one crayfish per person. Buy the cray cooked or cook it yourself. Keep the cray intact (don't remove head) slice in half down the length of the cray with large sharp knife, slice the tail first then turn and slice head, careful not to separate head from tail. Wash under running tap removing all yucky stuff; drain. Carefully remove tail meat and chop into bite size pieces. Put empty shells on oven tray, lean them against each other so they are level ready for filling, refrigerate.