In a large saucepan of boiling water, submerge the crayfish. Allow to boil until cooked, about 10 minutes. Remove from water and remove all of the cooked meat from body, tail and claws.
Brown garlic in oil in a frying pan over medium heat then add the cooked crayfish and white wine. Cook until heated though and wine reduces then serve in the tail of the crayfish or over a steak. Garnish with parsley.