Let's boil crayfish

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

BEFORE BOILING:

Before cooking frozen and thawed crayfish wash. Live crayfish wash under running water and Snoozing in the freezer (15 minutes).

BOILING:

Raki put into boiling water. Again we bring to a boil and cook respectively frozen crawfish 3-5 minutes, fresh crayfish 20-25 minutes. Time start to count from the time of re-boil water. Water with salt, add pepper, thyme, parsley and bay leaves. Cut a lemon in half, squeeze the juice with water, then wrung put into boiling liquid. You can also pour the wine. We boil uncovered. Cooked crabs are bright red color.

ONCE BOILED:

Remove the crabs with boiling water and drain off.

SERVING TIPS:

Crayfish served with melted butter with garlic and possibly vegetables. They can also be added to meat soups and salads.

Bon appétit!