Rinse crayfish under cold water. Discard any
Saute onions.
Add crayfish and parsley.
Cook approximately 15 minutes.
In another pot simmer flour and cream until thickened.
Chop cheese and mix.
Add cheese mixture to crayfish. Boil noodles as directed. Mix all together and bake 30 to 45 minutes at 350\u00b0.
Select adequate size cooking bag and put all ingredients in except salt and pepper.
Place bag in small amount of water in large pot and cook for 30 minutes.
Increase water to accommodate 10 pounds of crayfish.
Bring water to boil, add crayfish, maintaining boiling point of water.
Crayfish should be cooked in about 7 minutes.
ike consistency.
Cut conch/crayfish into thumb-sized pieces then
Combine flour and oil in a microwave-safe dish.
Microwave on High for 5 to 6 minutes or until roux is light brown.
Add onions, green onions, bell peppers and garlic.
Stir and microwave on High for 2 to 3 minutes.
Transfer to a 3-quart dish and add tomatoes, crayfish tails, fat, lemon juice, crab boil, Tabasco, salt, pepper and water.
Mix well and microwave on Medium for 5 to 6 minutes. Serve over rice.
Put crayfish into a large saucepan of boiling water.
Bring to a boil, then simmer about 5 minutes, until they turn red.
Drain and rinse with cold water to cool.
Set aside about 4 crayfish for garnish.
Peel the rest, twisting off the heads and peeling away the tail shells; set aside.
iced tomatoes and bring to boil.
Reduce heat and simmer
Cook the pasta.
While the pasta is cooking, make the sauce.
Bring the fish stock, pesto, and red pepper to a boil. Once it is boiling turn the heat down to simmer.
Drain the pasta.
Add the crayfish to the sauce. Heat until warmed through.
Mix the basil into the sauce.
Pour the sauce into the pasta.
Shave parmasean into the pasta.
Serve and enjoy!
Wash thoroughly and cull crayfish.
To approximately 10 gallons
Melt margarine\tand
blend in flour; cook until mixture turns golden
brown.
Add
onion, celery and white of shallots and cook until
seasonings soften.
Add mushroom soup and fat and simmer about
15 minutes.\tAdd green onions, salt, pepper and crayfish tails.
Keep
cover
on
pot
and simmer 10 to 15 minutes until done.
Add\tparsley;
serve
on rice.
Crayfish toughen if overcooked.
To make the herbed butter, beat butter, lemon zest and lemon juice until light and fluffy. Stir in herbs and garlic.
Oil a grill plate and place over medium-high heat. Melt 1/2 the herb butter in a small saucepan. Brush mushrooms with 1/2 the melted butter then grill until tender.
Brush crayfish tails with remaining melted butter and grill until just pink and cooked to your liking.
Serve endive and mushrooms with crayfish tails. Top with remaining herb butter.
Mix the chili, lemon, dill and oil with the crayfish tails. Slice inside the avocado, using the picture as guide. Divide the avocado and crayfish between 4 plates then serve with lemon wedges.
Slice crayfish meat into medallions.
Mix butter and 1/4 teaspoon southern comfort and melt in a small frypan (skillet) on a low heat.
Add crayfish meat and cook to meat colours but translucent at the centre.
Add 1 tablespoon of southern comfort and flambe, once flames settle move frypan of the heat, season with salt and pepper.
Put back on low heat, add sour cream and warm through.
Toss in spring onions and stir through.
Serve over rice.
Brown roux until very dark brown.
Add all other ingredients and 2 quarts of water.
Let come to a boil and simmer slow for 40 minutes, then drop in a few slices of lemon.
Melt butter in iron skillet or heavy pot.
Saute onions, garlic, green pepper and celery until onions are clear.
Add 1/8 cup water and simmer covered until vegetables are tender
(about 15 minutes). Add crayfish fat and cook covered for 15 minutes on very low heat.
Stir occasionally.
Add tails and other seasonings. Cook 15 minutes.
Add green onions and parsley and cook 5 minutes for seasoning to blend.
Makes 4-5 servings.
Serve with rice.
Can add 1 tablespoon of flour to thicken.
For the cocktail sauce, mix the mayonnaise, ketchup, Worcestershire and Tabasco sauces. Mix the crayfish tails into it.
Layer all of the ingredients into cocktail glasses - the crayfish tails, shredded lettuce, sliced avocado, and more cocktail sauce. Garnish with a wedge of lemon and freshly squeezed lemon juice.
Chop onions, bell pepper and celery.
Melt margarine in pot; add chopped vegetables.
Saute.
Add crayfish; squeeze juice of lemon over crayfish.
Sprinkle with Tony's seasoning.
Simmer for 20 minutes, covered.
Add soups, Ro-Tel, Worcestershire, Tabasco and soybean sauce.
Simmer 20 minutes, covered.
Serve over rice.
In Mazola oil cook onions, celery and bell peppers until soft. Add as much crayfish fat as you have and let cook well.
Add 1 cup water, then add 10 pounds of boiled, peeled and deveined crayfish tails.
Cook about 15 minutes.
Better if made the day before.
When heating, do so very carefully, as tails will cook too much.
Serve over rice.
Serves 12.
In a large serving bowl, combine crayfish tails, romaine, mangoes, peppers and onion. Set aside.
To make the caper dressing, whisk together ingredients and season to taste. Drizzle over salad just before serving, tossing gently.
Combine mayonnaise and dill. Season to taste.
Spread bread slices with 3 tbsp of the butter. Top 5 bread slices with mayonnaise mixture, then crayfish, watercress and remaining bread slices. Press down lightly; cut each sandwich in half.
Spread snipped chives on a plate. Melt remaining 2 tbsp butter. Brush one long edge of each sandwich with melted butter; dip into snipped chives. Arrange on a platter. Garnish with additional watercress sprigs.