How to choose the crawfish, the dish was delicious

If you want to cook delicious crawfish, in any case do not buy the sleeping and especially frozen specimens. Take only living arthropods – otherwise the dish will not turn out quite juicy and tender. Crabs should be active, their tail is strongly pressed to the body, the armor shiny and clean. It is necessary to completely exclude dead specimens – arthropods deteriorate faster than fish and meat!

Gourmets especially appreciate crayfish medium size. Lovers of juicy lobster necks" it is recommended to select females that are more broad barrel-shaped tail. In October-November in the middle lane arthropods to thrive, and until the beginning of summer you will have a chance to buy cancer with delicious caviar. The male has a narrower tail, but the large claw – meat is also a great delicacy.


How to cook crayfish

Bought crayfish must immediately come home, put in cold water for 1 hour, then thoroughly washed from the sand and silt. It is also desirable to clean the shells with a toothbrush, but do it very carefully: live and active arthropods can injure you strong claws.

Bring water to boil and put into it to taste Bay leaf, allspice. A crayfish boil, add the dry heads of fennel – this spice beautifully aromatize a snack and completely disguising the taste of Tina. A little secret cooks note: pour in the pan a tablespoon of sunflower oil and boiled crawfish will Shine.

Put table salt at the rate of about 5 tablespoons per 2 kg of raw material. It is very important to consider the thickness of the shells – if the crabs recently changed them and they are thin enough to need less salt; thick protection from chitin poorly absorbs seasonings.

Drop crawfish in boiling water, firmly catching each by the middle of the back. To properly cook crawfish 15 minutes, until the shells turn red. After that, it is advisable to give food to infuse for 10 minutes in the broth in a sealed cover. Serve the crawfish to the table in small batches, the number of consumers. Leave the rest in the broth as an appetizer gets cold. Heated delicacy that pleasure.


To cook a delicious crayfish: tips

  • Immediately after boiling, crawfish you can turn off the stove, put in broth sour cream at the rate of 50 g per two arthropods. It will give the dish a special tenderness.
  • Before cooking the crayfish, keep them alive in milk for 5 minutes, but no more, so fell asleep.
  • Some patient gourmets with strong nerves in front of the cooking process for two days kept arthropods in water and feed them buckwheat – stomachs cancers thus cleaned, and the meat becomes much more delicious.
  • Cook crayfish in the broth from light beer, cream, cucumber brine, taken in equal parts.
  • Apply boiled crawfish for our dear guests, you can toasted bread and sauce, in which consumers will dip pieces of meat. For gravy, mix in a Cup of mayonnaise, a tablespoon of black and red caviar, mustard (German and beans), chopped dill. Add chopped garlic (0,5 cloves), pinch of pepper, Tabasco sauce, and hold the gravy before eating in the cold for 5-7 minutes.
  • The broth for boiling crawfish you can put a bunch of cilantro, slices of apples and bell peppers, cloves of garlic and star anise and pepper.


Recipes from crayfish

Hot, fragrant crayfish themselves are the ultimate snack with cold beer. However, if you want you can cook these delicious arthropods a variety of dishes. If you want to treat yourself and guests to something unusual, learn some original recipes from cancers.

Crawfish, steamed with white wine

Rinse well with 20-30 live crawfish medium size, put in a pan, add a branch of thyme (thyme), cilantro and dill, a tablespoon of butter. All salt to taste and simmer, covered for 10 minutes. Pour 200 ml of white wine and add 2-3 spoons of sour cream. Keep the pan on the heat for another 10 minutes, then put the crayfish on a dish, and the sauce, strain and serve with appetizer, fresh greens.


The crayfish soup and vegetables

Bring to a boil 2 liters of water, put into it an onion, roughly chopped a couple of carrots medium size, chopped in strips. Add to taste, allspice, Bay leaf and salt, drop in boiling water a few sprigs of thyme. Pour 25 ml of vinegar (9%) and 200 ml of white wine. Cook vegetables 20 minutes, then put in broth to 0.5 live washed crawfish and keep the pan on heat for 15 minutes. Turn off the heat and let the crayfish soup to infuse for 10-15 minutes.

Remove from the pan of boiled crawfish, remove meat from tails and claws, throwing the intestines. Cleaning arthropods bake for 15 minutes on the baking sheet in the oven at a temperature of 200oC to a crisp, and scroll in a blender, then put in a saucepan with incomplete tablespoon of flour and 25 g butter. All stir and fry, stirring, for 3-4 minutes. Dissolve the substance in a small amount of crayfish broth, strain and pour into the soup. Add a hot dish of crayfish meat, a Cup of boiled rice and season with two tablespoons of 20%-nykh of cream.

Minced crab and pork dumplings

If you already know how to cook delicious crawfish, you can stuff them with meat dough. The original full-bodied taste will have ravioli with crawfish-pork meat. For its preparation it is necessary to scroll through a meat grinder "neck" from the calculation of 6 pieces at 45-50 g of pork and a couple of garlic cloves and onion. Pour in the received weight 3 tablespoons sunflower oil, to taste salt and pepper, then stir everything thoroughly. Stuff the dumplings, cook and serve with soy sauce and mustard.

Cancer stuffing for puff pies

To prepare the filling for puff pastries 20 crawfish boil, remove the tails and grind in a blender. Fry in two tablespoons of butter 25 g of flour, pour in the received weight 25 g fat sour cream, to taste put nutmeg and salt. All boil, cool, then add crayfish and mashed 2 raw egg yolks. Stir until the stuffing for puff pastries will not become thick.