BUYING FRESH CRAYFISH: This is a fresh crayfish recipe. For best results, plan ahead and cook shortly after purchasing.
Choose crayfish similar in size.
Look for active crayfish.
Once back in the kitchen, put crayfish in large bowl.
Important! Do not put on plate.
Work quickly while keeping an eye on the crayfish.
PREPARING POT FOR CRAYFISH: Put enough water in the pot to cover crayfish once they are cleaned. (Optional: add salt, garlic, lemon, any flavorings you prefer.)
Put heat on hi as want a strong boil.
PREPARING DIPPING SAUCE: Whisk olive oil and lemon until creamy. Add cayenne pepper, if desire.
CLEANING CRAYFISH: Pour some salt over crayfish.
Cover with fresh water.
Using a wooden spoon, gently stir the crayfish for about 2 to 3 minutes.
Add to boiling water.
Cook until the color changes to a deep red. About 2 to 3 minutes.
Remove crayfish immediately from water.
EATING CRAYFISH: With your hands, break in two sections. (optional: Top part consume juice /flesh and then discard)
Bottom section peel off one side of the shell.
Should slip out.
Peel off back and remove sand vein.
Dip in lemon oil sauce or drizzle with lemon juice.