May 8, 2009
Also known as crayfish and crawdad, this little crustacean may be the po' man's lobster. Crawfish can be found in many streams of North America but about 90 per cent of commercial crawfish comes from Louisiana.
If you buy crawfish from the store they should be cleaned and ready to cook. If you have live crawfish you should remove the sand vein. Grasp behind the pincers and turn the crawfish stomach side up. The tail has 3 sections; twist the center section, snapping the shell, then gently pull out the sand vein and discard.
We serve our crawfish hot with pots of melted butter and mayonnaise. You should plan on about 1 pound of crawfish per person.
Boiled Crawfish Feast
Yield: 4 servings
- 2 cups dry white wine
- 2 medium sized onions, sliced
- 2 medium sized carrots, sliced
- 1 lemon, sliced
- 8-10 whole black peppercorns
- 2 teaspoons salt
- 2 bay leaves
- melted butter and mayonnaise for dip, as needed
- 4 pounds crawfish (allow 1 lb. per serving)
1. Fill a 6-8 quart soup pot 2/3 full of water. Add wine, onion, carrots, lemon, peppercorns, salt and bay leaves.
2. Cover and bring to a boil, reduce heat and simmer 15 minutes.
3. Uncover and bring to a vigorous boil over high heat.
4. Drop up to 30 crawfish into the pan at once, pushing them to the bottom (if they are live).
5. Cook until crawfish turn a bright red (about 5-8 minutes) and the meat in tail is opaque (break one off and test).
6. Remove with a slotted spoon and repeat until all crawfish are cooked. Add water as needed and maintain a boil.
7. Serve hot with melted butter.