Crayfish

[theoscarpaco]

Just wondering if anyone eats crayfish and has a preferred method of cooking them. I boiled one up out of Echo Lake in SK last year, tasted just like a little lobster tail. Tried some more wrapped in aluminum foil and set in the coals of a fire. Just wondering what everyone else does? Cheers

 

[shredder0]

Just wondering if anyone eats crayfish and has a preferred method of cooking them. I boiled one up out of Echo Lake in SK last year, tasted just like a little lobster tail. Tried some more wrapped in aluminum foil and set in the coals of a fire. Just wondering what everyone else does? Cheers

I uesed to trap them in a wire bucket type minnow trap. The best thing to do (if you have the time) is to transfer them to clean water for a day to give them time to purge thier digestive system, then plunge them into boilig water. If you grab the middle fluke on the tail of a cooked one and give it a twist then pull you will remove the intestinal tract. Add butter and enjoy.

 

[pumpgunner]

Use beer instead of water and a whole bunch of hot sauce! Um, Mud Bugs!

 

[Big Guy]

Crawfish Pie

• 1 (9 inch) prepared deep-dish pie crust
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cayenne pepper
• 1/8 teaspoon white pepper
• 1 cup diced tomatoes
• 12 ounces peeled crawfish tails
• 2 tablespoons all-purpose flour
• 1 cup water
Directions
1. Place the pie crust into a deep-dish pie plate.
2. Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
3. Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
4. While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

 

[skypilot]

Purge, put in boiling water with Zatarain's crab boil, the bag type not the liquid kind, add in ear corn and whole potatoes for side dish.

Bend and break at tail/body joint and pull apart. Then put the body end of the tail in mouth and pinch hard at the tail fluke and all the tail meat comes out.

Oh yee yaa babe!! I was raised on crawdads.

 

[Wyntera]

Chop an onion and a couple of cloves of garlic and put them in your pot. Add a couple of tbsp's of butter and sweat the onion and garlic, pour in a cup or so of white wine and add a handful of parsley. When the wine comes to a boil add the crayfish and put the lid on tight, let them steam for 5-7 minutes depending on their size and how many.

 

[boots-]

we would catch them and then just boil em up melt some butter and dig in.

 

[geologist]

We would use them as bait to catch smallmpouth bass. My Dad's favourite bass bait.

 

[two-dogs]

was at one of my son's girlfriends cottage for a crayfish fest. She ordered them flown in from Louisiana. I think they were $15 per pound. I believe she boiled them gently. Very good dipped in hot heavy garlic butter, but not much meat on each one. I bet I ate at least 3 lbs myself. I would just as soon eat lobster, though.

 

[two-dogs]

We would use them as bait to catch smallmpouth bass. My Dad's favourite bass bait.

not a 100% sure, but I believe it is or at least was illegal to use crayfish for bail around here. Prolly cuz it's a good way to catch fish!

 

[DragonFire]

Crawfish Pie

• 1 (9 inch) prepared deep-dish pie crust
• 1/4 cup butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cayenne pepper
• 1/8 teaspoon white pepper
• 1 cup diced tomatoes
• 12 ounces peeled crawfish tails
• 2 tablespoons all-purpose flour
• 1 cup water
Directions
1. Place the pie crust into a deep-dish pie plate.
2. Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
3. Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
4. While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

How would this recipe work using shrimp instead of crayfish?

DF