Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 2 Lbs. live crawfish
- 1/3 cup salt
- 2 teaspoons sugar
Makes: 6 servings
Make sure the crawfish are all alive.
Rinse thoroughly in cold water, but be careful of your fingers - those claws snap might hard.
Boil an extra large pot of water, add salt and sugar. Leave boiling for at least 10 minutes.
Add the crawfish five at a time in the rolling, boiling water. Bring back to a boil, leave for 10 minutes. Repeat until all crawfish are cooked.
Let cool. Make sure the liquid covers the crawfish, leave in a cold place for 24 hours.
Drain and serve in a big bowl with new potatoes, gently boiled sweet corn, ketchup and Tabasco.
HOW TO PEEL AND EAT CRAWFISH
1. Twist the head from the tail and delicately pull away the two body parts.
2. Gently peel away the segments of the tail shell, beginning at the top, freeing the shell from the underside and unwrapping around the meat.
3. Once all but the last few segments are peeled away, press down the fan of the tail between your thumb and forefinger and remove the meat.
4. Dip in ketchup, add a dash of Tabasco, and enjoy! (sucking the heads is optional.)
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