How To Cook Crayfish

How To Cook Crayfish:

How To Cook Crayfish

Many homes do not cook crayfish because they do not know how to cook it. If they want to eat they order it from the restaurant or eat o a restaurant. People exactly do not know the preparation of crayfish at home. Sometimes people are afraid of food-borne illness or they do not want to kill the animal during the cooking process. If you want to start an adventure with cooking then crayfish is good to start for you because it is small than lobster and easy to handle. It also gives you fewer issues with food safety than shellfish. Always fresh crayfish provide the sweetest and juiciest meat but you can purchase frozen crayfish meat if you are fain of heart. Here I will tell you how to cook crayfish.

Boiled crayfish

Here I will tell you to step by step.

Step1:

In the first step place your crayfish on a sheet pan and sort through them. Also, keep your fingers away from the pincers. If there are any dead crayfish discard them.

Step2:

Take a stockpot and add 4 q of water init.  After adding the seasonings and then bring the water to boil over high heat.

Step3:

Drop the crayfish in hot water with your tongs and boil them for 5 minutes. When you see that crayfish have all dies and turned bright red then it means this is done.

Step4:

Now you can serve the crayfish whole or you can twist off the tails and remove the appendages and then crack the tail to get the meat. Now you can serve this seafood in seafood salad or you can also serve in dishes such as crayfish etouffee.

Sauteed crayfish:

Step1:

In the first step place your crayfish on a sheet pan and sort through them. Also, keep your fingers away from the pincers. If there are any dead crayfish discard them.

Step2:

Take a cast-iron skillet and heat the olive oil over high heat.

Step3:

Add vegetables like carrot, onion, celery, and salute and wait to become them soft.

Step4:

Drop the crayfish with your tongs and salute them until they turned into red bright.

Step5:

After removing the crayfish from the pan serve them hot in the shell. You can allow them to cool and twist off the tail to extract the meat.

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