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How to cook crayfish at home

Cancer is a water inhabitant. He lives in fresh or sea water, and sometimes he adapts to life on earth: land crabs or hermit crabs. All kinds of crustaceans are an important part of the fishery. We are talking about the extraction of shrimp, lobster and crabs, which are in demand among lovers of seafood.

Boiled crayfish - a favorite dish, serving as a good snack to beer. There are many recipes for how to cook crayfish at home, which are distinguished by the spices used. The main thing is not to overdo it with seasonings, otherwise they will kill the taste of meat.

5 useful tips

  1. The cooking time is 15-20 minutes, depending on the size. Willingness is determined by color: fully prepared cancer turns red. Water must be salted.
  2. Top crayfish caught in spring. It is better to choose large, their meat tastes better.
  3. Live crayfish stored in the refrigerator for 3 days. Boiled are also stored in the water in which they cooked. Frozen crayfish stored month.
  4. Frozen crayfish are immediately thrown into boiling water without prior defrosting.
  5. If boiled crayfish is served in a restaurant or cafe, pay attention to the appearance. In crayfish boiled alive, the tails are tucked under the body. If the tails are straight, then most likely the crayfish were dead or sick.
  6. Meat is a dietary product, rich in protein, vitamins, trace elements and iodine.

How to cook crayfish

For cooking take live crayfish. They are washed in running water and kept for half an hour in milk to improve the taste. "Milk bath" makes the meat tender and juicy. Then they are re-washed in cold water and cooked.

Some cooks before cooking take out the intestines and stomach, which will save the meat from the signs of bitterness. It is done this way: the cancer is turned over onto its back, grabbed with two fingers, and the stomach and intestines are removed with rotational movements.

  • For cooking you need a roomy pot, salt and dill. On dill and salt, I advise you not to save. Norm salt - 1 UF. salt per liter of water.
  • Fans of more spicy flavor add peppercorns, about 10 pieces and bay leaf - 5-7 pieces.
  • Usually, 12 crawfish, 10-12 cm in size, are taken per liter of water.If the crayfish are less than 10 cm, they are taken more.
  • In the boiling water throw spices, then crayfish. Take two fingers by the back, so that the claw does not snap at the finger.
  • The fire must be strong. When the water boils, turn down the middle.
  • The preparation is monitored, as water often runs away with the contents.
  • After 10 minutes the fire is turned off and kept under the lid closed for another 10 minutes. After the crayfish are taken out and spread on a dish, decorated with lemon slices and dill branches.
Video recipe

To complicate or load with spices is not necessary, in cooking the main thing is the taste of meat. After a couple of attempts to cook crawfish, it will be clear how much and what to add to the pan.

Unusual Cooking Recipes

In boiled water spread onion sliced ​​in half, dill, pepper and peas, add black currant leaves for a special taste.

Live crayfish are placed in a pot of boiling water, boiled for at least 25 minutes (the duration of cooking depends on the size). Cook until they blush. Serve crayfish with beer, laying on a flat dish.

Cook crayfish in beer - 2 recipes

Recipe - 1

The process of preparation does not differ from previous ones, only water is diluted with beer, in a ratio of 1: 1.Also cooked crayfish in kvass.

Recipe - 2

Unusual are crabs cooked in beer with lard. Crayfish is dipped into boiling water, after boiling, the lard is sliced. Then squeeze lemon juice into a saucepan, add mustard and mix. Sprinkle with fresh dill and cover with a lid. Cook until full readiness.

Video recipe

Crayfish in milk

Patience is required more, but the result is incredible.

  1. The crayfish is soaked in milk for 3 hours, then removed and washed in cold water. Milk is not poured.
  2. Crayfish spread in boiling, boiled water, where added dill.
  3. Cook until ready, after the water is drained and poured milk in which they were soaked.
  4. After boiling milk, remove the pan from the heat, crayfish spread on a dish and decorated with dill.

Sour cream sauce or dairy is suitable for such a dish.

Crayfish cooked in cucumber brine

It turns savory taste.

  1. Crayfish are boiled, as in previous recipes until ready, the water is drained and poured into the pan brine.
  2. As soon as the pickle boils, add 7 tablespoons of sour cream.
  3. After the crayfish are taken out and served on the table with sour cream sauce, in which they are cooked.

If crayfish are not supposed to be consumed immediately after cooking, they are kept in brine, otherwise the meat will lose juiciness.

Crayfish-based appetizers and recipes

In addition to the traditional cooking of crayfish, they are baked in the oven or on the fire. Let's look at 7 separate crayfish dishes.

Crayfish in the oven

For roasting in the oven take medium crayfish.

  1. Pour some butter on a baking sheet and lay out the previously washed crayfish.
  2. Sprinkle with seasoning and send in a cold oven, setting the temperature to 200 degrees.
  3. Bake in the oven for 15-20 minutes, then served to the table.

Crabs at the stake

Also crayfish baked on the fire. This is one of the ideal cooking solutions in nature.

  1. Cancers are washed and dried.
  2. Each wrapped in a foil for baking and put in hot coals of the fire.
  3. Prepare 10-15 minutes, depending on the size of the crayfish and the temperature of the coal.

Crayfish soup

Crayfish boil one of the known methods (boiled meat should be about 300 g).

  1. Small onion and carrot cut into cubes, celery finely chopped with a knife.
  2. Onions spread in a warm butter, fry, add carrots and celery.
  3. Hot chicken broth (0.5 liters) and the same amount of water are poured into the pan.
  4. After boiling broth throw chopped crawfish meat, bay leaf, salt and pepper. Add to taste a little coriander and thyme, boil for 30 minutes.
  5. To make the soup a smooth consistency, beat with a blender.
  6. In another saucepan, mix the butter with a tablespoon of flour until smooth, pour the strained soup and bring to a boil.
  7. At the last moment add chopped greens, salt, hot pepper (for an amateur), half a glass of cream, lime juice.

The soup will turn out delicious!

Cream-soup of crawfish

  1. In the pan is placed a finely chopped onion of medium size, chicken broth, about 0.5 liters. Stew on low heat for 10 minutes.
  2. In a saucepan placed 2 tablespoons. butter, whip 2 tablespoons. flour. Beat until the consistency of the mass will be like sour cream.
  3. Beating, gradually pour in broth, hot milk (2 cups), salt, pepper to taste, peeled boiled, chopped crayfish (500 g).
  4. Soup, stirring constantly, bring to a boil, but do not allow to boil.
  5. Poured into plates, decorated with whole cancer neck and chopped greens, immediately served with croutons.

Video cooking cream soup

Appetizer "Aliens"

For snacks you will need 10 crayfish, a glass of white wine, 2 tbsp. butter, salt, pepper, cumin.

  1. Cancers are washed and dried. Butter is heated in a saucepan, as soon as boils, spread crayfish and fry until it becomes pink.
  2. Salt, pepper, add a little cumin, pour wine and cover with a lid, continuing to cook on medium heat for about 15 minutes.
  3. Prepare the sauce. Broth, where cooked crayfish, filter, add a spoonful of butter and a spoonful of flour. The sauce is boiled for a minute, and when it thickens, add a spoonful of butter, wait until it has melted, then stir well with a wooden spatula or spoon.

Crayfish are watered with creamy sauce and served. To add extravagance, decorate the dish with olives, herbs and vegetables.


Rather simple in preparation, but extremely tasty and fragrant pilaf from crayfish will turn out.

  1. Combine 2 cups of rice (pre-boiled until half cooked) with half a cup of sliced ​​olives, well chopped onion, 1 sweet pepper (cut in cubes), add 3 cups of crushed boiled crawfish and half a cup of grated cheese.
  2. The ingredients are mixed and placed in a baking dish. In a saucepan, melt the butter (3 tablespoons), gradually add the same amount of flour, whipping with a whisk. Stir and fry for about a minute.
  3. To the flour add 2 cups of milk, while continuing to stir, keep on fire for another 2 minutes.
  4. Pilaf is poured over the sauce and placed in the oven for half an hour until golden brown is formed.

Ready pilaf is poured with melted butter, sprinkled with fresh herbs on top and served immediately to the table.

Rice with crayfish

  1. Cancers are boiled and cleaned. The shell washed well with water is dried in a microwave, then crushed as small as possible, some use a coffee grinder.
  2. Spread the butter in a pan, add the cancerous shell and fry the butter until reddish, stirring.
  3. The oil is passed through a small strainer and fried rice to brownish on it. Only then add water (in the ratio of 1 cup of rice 3 glasses of water), salt, tightly cover with a lid.
  4. Kept over low heat until cooked rice, poured periodically water.
  5. At the end of cooking add nutmeg.

Cancer necks are cut, spread on top of rice, sprinkled with herbs and served to the table.

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A small fraction of what can be cooked from crayfish is offered to the readers.For the preparation of various snacks, the main thing is to learn how to cook crayfish, and then you will be able to pamper guests with delights.


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