Our Rural Correspondent has alluded to the dearth of British recipes incorporating crawfish. At least one of the older cookbooks refers to the difficulty of using crawfish on the basis that, because the creatures are small, it is too labor intensive to bother with them. That, however, is not much of an explanation; shrimp, like the famous little brown ones that traditionally are potted all over England, are no bigger than the crawfish native to the British Isles, and considerably smaller than the American signals that threaten to overrun British waters.
As noted in the lyrical, Mark Hix includes two crawfish recipes in British Seasonal Food (London 2008). One, logically enough for potted crawfish, is particularly easy to prepare and results in a flavor of concentrated shellfish boosted by the traditional English pot seasonings of anchovy and mace.