Boiled Crayfish with Herbs
If you have never cooked crayfish and want to remedy your culinary omission, be sure to follow the cooking tips described in this recipe. Boiled crayfish are much tastier than any other seafood. They fall into this category of products, although they are only found in rivers and lakes. Traditionally, boiled crayfish are served with a glass of chilled foamy beer.
Information
Ingredients
- Crayfish1 kg
- Dill0.5 packet
- Parsley0.5 packet
- Salt2 tablespoon
- Water2 l
- Dill2 piece
- Allspice5 piece
- Bay leaf5 piece
- Black pepper0.5 teaspoon
Directions
Only purchase live crabs! Never buy dormant arthropods with their tails tucked under as this product is no longer suitable for consumption. Do not hesitate to select live crabs from the aquarium or from the vendors - you are paying for the product and therefore should receive it fresh and of high quality. Of course, larger specimens are more expensive while smaller ones are cheaper, but this does not affect the taste - both are delicious! Immediately buy some herbs as well: dill, parsley. Optionally, you can also buy dill umbrellas, cilantro, and other spices.
Rinse the purchased crabs. It is recommended to do this in a bathtub or shower by emptying them into a wide basin or another container to prevent them from running around. Be careful - crabs can pinch or splash water with their tails. You need to rinse the sand from under their abdomen, so either do it yourself or ask for help from men to hold each crab by its back while you rinse it with water jets. There is no need to use any brushes. Place the rinsed crabs in a cauldron or deep pot.
Add allspice berries, salt, ground black pepper, and bay leaves.
Rinse and tear the greens by hand into a container with the crabs, arrange dill umbrellas, etc. Act quickly before the crustaceans spread over the stove.
Preheat the kettle with water and pour boiling water over the crabs, being careful. The crabs will immediately boil and stop splashing. If there is no boiling water, place the pot with the crabs on the stove, covering it with a lid. The lid is mandatory, as when the water heats up, the crabs start splashing and spilling broth on the stove. Boil the contents of the pot for about 15-20 minutes from the moment of boiling. After that, remove the pot from the heat, open the lid and let it cool for about 15-20 minutes, so that the broth is absorbed into the crabs - they will become much tastier and juicier.
Arrange warm boiled crabs with herbs on a dish, slightly shaking off the broth, serve with fresh herbs, salt, and ground black pepper. Do not forget about a glass of chilled beer!
