Cooking Crayfish

Photo: DCM Photography Dave McLaughlin – CC BY 2.0 | cropped to square

BEFORE COOKING:

Thaw and wash the frozen crayfish. Rinse live crayfish under running water and stun them in the freezer (15 minutes).

COOKING:

Place the crayfish into boiling water. Bring back to a boil and cook accordingly: frozen crayfish 3–5 minutes, fresh crayfish 20–25 minutes. Start timing from the moment the water returns to a boil. Season the water with salt, pepper, thyme, parsley, and bay leaves. Cut a lemon in half, squeeze its juice into the water, then add the squeezed lemon halves to the boiling liquid. You may also add wine. Cook uncovered. The cooked crayfish turn a bright red color.

AFTER COOKING:

Remove the crayfish from the boiling water and drain.

SERVING SUGGESTION:

Serve the crayfish with melted garlic butter and optionally with vegetables. They can also be added to soups and salads as a meaty ingredient.

Enjoy your meal!