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BUYING FRESH CRAYFISH: This is a fresh crayfish recipe.
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For best results, plan ahead and cook shortly after purchasing.
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Choose crayfish similar in size.
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Look for active crayfish.
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Once back in the kitchen, put crayfish in large bowl.
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Important!
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Do not put on plate.
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Work quickly while keeping an eye on the crayfish.
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PREPARING POT FOR CRAYFISH: Put enough water in the pot to cover crayfish once they are cleaned.
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(Optional: add salt, garlic, lemon, any flavorings you prefer.)
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Put heat on hi as want a strong boil.
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PREPARING DIPPING SAUCE: Whisk olive oil and lemon until creamy.
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Add cayenne pepper, if desire.
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CLEANING CRAYFISH: Pour some salt over crayfish.
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Cover with fresh water.
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Using a wooden spoon, gently stir the crayfish for about 2 to 3 minutes.
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Drain.
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Rinse well.
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Add to boiling water.
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Cook until the color changes to a deep red.
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About 2 to 3 minutes.
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Remove crayfish immediately from water.
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EATING CRAYFISH: With your hands, break in two sections.
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(optional: Top part consume juice /flesh and then discard)
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Bottom section peel off one side of the shell.
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Should slip out.
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Peel off back and remove sand vein.
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Dip in lemon oil sauce or drizzle with lemon juice.
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So yummy!
