BOILED CRAYFISH
Allow about 1 dozen per serving
Have ready:
- Fresh crayfish, cleaned, above, or frozen whole crayfish
Fill a large pot with water and add:
- 1 leek, halved and cleaned, or 1 small onion, chopped
- Parsley sprigs
- 1 carrot, chopped
- (3 tablespoons distilled white or cider vinegar)
Bring to a boil. Drop the crayfish one by one into the boiling water at a rate that will not disturb the boil and cook no longer than 5 to 7 minutes, until the shells turn red. Serve in the shell, with plenty of:
- Melted butter
seasoned with:
- Minced dill or Cajun Blackening Spice
Crayfish are eaten with the fingers; serve with napkins and finger bowls. Separate the tail from the body, and crack open the tail by holding it between the thumbs and forefingers of both hands and forcing it back against the curve of the shell.