Crayfish are a real treat – it doesn’t always have to be lobster! They cannot be compared to fresh North Sea shrimps. But they are so great that when I get some, I can’t resist. I can’t get enough of them, and I prefer to eat them with just a dip and no side dishes to cook crayfish. But crayfish also taste great in a salad.
How are crayfish prepared? How do you cook crayfish? In all honesty, it’s not a big story! That’s why I brought you my recipe. Quite often, I am asked how to shell crayfish. I will do my best to whet your appetite for these very special crustaceans!
Crayfish live in freshwater. They are tender, have a slightly nutty taste, and are sweeter than North Sea shrimps. Fresh crayfish are brownish or greenish but take on a bright red color when cooked – similar to the lobster. Ideally, crayfish should weigh 50-75 grams, the smaller the crayfish, the less meat – kind of logical, right?
Crayfish – recipe for brew and dip
Ingredients for the crayfish
- 2-3 kilos of crayfish
- Three heaped tablespoons of coarse sea salt
- 3 tbsp sugar
- Two pinches of love
- One large bunch of dill
- 1/2 bunch of flat-leaf parsley
- One organic lemon
Preparation of the crayfish
Practice when using live crayfish:
Bring the water to a boil in a massive saucepan and add the crayfish to the boiling water. Only so many that the water continues to boil. After a minute, take the crayfish out of the water with a slotted spoon and set it aside. Repeat until all of the crabs are cooked.
Crayfish cook in dill broth
Pre-cooked or thawed crayfish are further cooked in the stock. To do this, the herbs are roughly cut, the organic lemon cut into slices, and boiled together with the other ingredients in 6 liters of water. Add the crayfish, briefly bring to the boil and then continue to boil for 10 minutes without a lid. Finally, the crabs are lovingly removed with a slotted spoon, arranged in a bowl, and poured over the stock. Let cool and serve lukewarm.
Recipe for the dill dip
Ingredients for the dill dip
- 1/2 bunch of dill
- One pinch of salt
- One pinch of sugar
- pepper
- Two tablespoons love
- One squeeze of lemon
- 2oo g yogurt
- 100 g sour cream
- One dash of olive oil
Dill Dip – the preparation
Finely chop the dill. Mix the yogurt and sour cream with love, add the dill, and season with salt, sugar, lemon, and a dash of olive oil. This dip is also suitable for grilling, e.g., for fish.
But how are the crayfish peeled?
I do it like this: First, I remove the front scissors, then cut off part of the head with a knife just behind the eyes. Then I detach the front armor by grasping it with my fingernail, lifting it, and wiping it against the grain. I feel two small bumps in the soft, exposed part and pull it forward with feeling (so the stomach is cleanly removed).
I remove the front area. Now I loosen the shell at the bottom and lift off the body in the front room before I grab the tail and altogether remove the crayfish tail from the cover. Significant, the intestine is on the back of the crayfish tail; nobody wants to eat it! It very quickly released if you remove it from front to back, but with practice, it can also feel and remove with the fingernail. Complete! This crab meat tastes great in a salad. Bon Appetit!
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