How to cook crayfish at home

Long since crayfish are eaten as an independent dish or addition to beer, salads, side dishes. Especially popular product is considered among girls who are dieting, and this is not surprising. Fully dietary composition contributes to the improvement of the digestive tract, prevents cardiovascular diseases, a positive effect on the skin and hair. Particularly urgent is the question of how to cook crayfish at home. There are several cooking technologies, consider them in order.

Features of the choice of crayfish

1. There are several types of crayfish: small, medium and large. The first type contains little meat, the third is dry. The best option for cooking at home - medium-sized crayfish.
2. As for the duration of boiling crayfish, small specimens should be boiled in boiling water for about 20-25 minutes, medium ones - about 35-40 minutes, large ones - 45-50 minutes. Many argue that it is necessary to boil crayfish before redness, this error is erroneous. Meat will not pass heat treatment for 10 minutes
3. It is important to remember forever that you only need to buy live crayfish. You can not cook the dead, because they have already begun the process of decomposition. If you are not sure that the cancer died less than two hours ago, throw it away. Otherwise, you risk spoiling the whole dish.
4. If you know for sure that the cancer died about an hour ago, tear off the head and send the neck to the boil. Such a move must be done, because the process of decomposition begins with the head.
5. If after buying crayfish you do not plan to cook them immediately, do not put crayfish in water. Leave them in a cool place, start cooking no later than 2-3 hours.

How to cook crayfish: classics of the genre

• live crayfish - 3 kg.
• dill (umbrellas) - 5 branches
• bay leaf - 8-10 pcs.
• pepper (peas) - 15 pcs.
• Lemon - 1-1.5 pcs.
• large table salt - 160 gr.

1. Prepare a pan for 11-12 liters, fill it with water for 2/3. Add dill sprigs, peas, bay leaves. Squeeze the juice from 1-1,5 lemons, also send in the container.
2. An important aspect of cooking crayfish is adding salt. Calculate the amount based on the rate of 2 liters. water accounts for 40 grams. salt (one tablespoon with a slide).
3. Put the seasoning pot on the stove, bring the solution to a boil, reduce the heat to the middle mark, simmer for another 3 minutes. After the expiration date, turn off the burner, cover the brine with a lid, let it stand for a quarter of an hour.
4. After that, turn on the stove again, bring the mixture again until the first bubbles appear, reduce the power to the minimum. Send live crayfish into the tank, after washing them, put the plate on the middle mark.
5. When the crayfish begin to boil, reduce the hob, cover the pan with a lid, cook for 20 to 50 minutes depending on the size.
6. After the expiration of the allotted time, remove the crayfish from the stove, let stand in the brine for about 5-10 minutes, then remove them with a slotted spoon or forceps. Season with fresh dill, if desired, sprinkle with lemon juice mixed with vinegar in a ratio of 2: 1.
7. If, after cooking the crayfish, you have not eaten the whole dish, send it to the fridge, covering the dishes with cling film. Make several holes in the polyethylene. In this state, crayfish can be stored for about 24-36 hours.

How to brew crayfish to beer

• Fresh crayfish - 3 kg.
• bay leaf - 6 pcs.
• Peas - 8 pcs.
• fresh or dried dill - 1 bunch / 30 gr.
• Sea salt large - 180 gr.

1. Go through the crayfish, throw away the dead specimens, wash the living ones. Very important attention needs to be removed when washing the crayfish. Clean the shells and legs, because these parts are prone to the accumulation of sludge. Otherwise, the finished product will have an unpleasant river taste. To properly carry out the procedure, use a clean toothbrush.
2. After washing the crayfish, take a wide pan with high sides, pour 7 l into it. water, add sea salt, bay leaf, peppercorns, dill. If desired, add ground coriander and clove buds.
3. Put the pot on the stove, bring the brine to a boil, set the hob on medium heat. Send the crayfish alternately head down, boil until the first bubbles appear.
4. Next, lower the burner to the minimum mark, cover the dishes with a lid, cook for about 20-50 minutes (based on size). After cooking, turn off the stove, leave the crayfish in brine for a quarter of an hour.
5. Remove with a slotted spoon, place in a deep bowl, and season with lemon juice. Serve with chilled beer and garlic-sour cream sauce.

Cooking crayfish on wine

• Fresh crayfish - 1.5 kg.
• semi-dry / dry white wine - 350 ml.
• wheat flour - 35 gr.
• cumin - 15 gr.
• butter - 85 gr.
• bay leaf - 4 pcs.
• fine sea salt - to taste
• ground black pepper to taste

1. Go through the crayfish, leave only the living. Wash them in running water with a toothbrush, carefully cleaning the shell and legs.
2. Prepare a thick-bottomed saucepan with a size of about 5-7 liters, put it on the stove, turn on the heat and add 55 gr. butter. Wait until the product has completely dissolved.
3. Send the crayfish to the preheated composition, reduce the heat to medium power, fry to a pink hue, periodically turn over so that the heat is distributed evenly.
4. After the crayfish are fried, sprinkle them with sea salt, add bay leaf, cumin, pepper.Reduce the power of the burner, pour in the white wine and filtered water so that the liquid covers the crayfish backs.
5. Cover the pan with a lid, stew the product for about 25 minutes, stirring constantly. After that, turn off the stove, leave the crayfish for 10 minutes for final infusion.
6. Put them in a dish, proceed to the preparation of the sauce based on the broth. Strain the brine through several layers of gauze and a colander, pour into a clean pan, add sifted flour, add the remaining 30 grams. butter.
7. Stir the sauce and simmer over low heat for about 3 minutes, then cool to room temperature. Garnish with a sprig of parsley or dill, serve separately from the crayfish.

Cooking crayfish on beer

• live crayfish - 2.5 kg.
• ground salt - 100 gr.
• bay leaf - 7 pcs.
• light beer - in fact

1. Before cooking it is necessary to sort and wash the crayfish with cool running water, carefully cleaning the shell and legs with a toothbrush. After that, cook a wide saucepan (about 10 l.).
2. Next, we will try to determine how much beer will be required for boiling 2.5 kg. crayfish.To do this, put them in a saucepan, cover with water so that it rises 7-10 cm above the crayfish backs.
3. After that, pour the same amount of beer into the tank, pre-measuring the amount. Add to the resulting volume of 0.5 liters. If possible, choose a light filtered beer, because dark can give bitterness.
4. Put a container of beer on the stove, add bay leaf, chopped salt, bring the composition to a boil over medium heat. After the first bubbles appear, reduce the power to a minimum, boil the crayfish for 25-30 minutes depending on the size.
5. After the procedure, turn off the heat, cover the pan with a lid, leave for 20 minutes. During this time, crayfish soak in beer pickle.
6. After the time, remove the finished crayfish with a skimmer, serve with olives / olives, fresh dill and garlic. In no case do not drink beer, which were cooked crayfish.

Cooking Crayfish on Milk

• milk - 3 l.
• live crayfish - 2 kg.
• Dill (umbrellas) - 3 pcs.
• sour cream - 140 gr.
• garlic - 3 teeth
• crushed sea salt - 130 gr.

1. Rinse the crayfish under running water, clean the legs and shell with a toothbrush.Pour the milk into a deep pan, put it on the stove, boil for about 15 minutes. After that, remove the composition, cool to a temperature of 25 degrees.
2. Place the crayfish in a deep bowl, cover with boiled milk, cover with a lid, leave for 1.5 hours. Then again wash the crayfish, prepare them for cooking.
3. Pour into a saucepan 6 liters. water, add salt and dill umbrellas, bring the composition to a boil. Send the crayfish in liquid head down, boil for about half an hour.
4. After cooking, turn off the hotplate, let the crawfish brew in brine for about 7 minutes, then place them on the dish. Prepare the sauce: skip the garlic through a press, mix with sour cream.

Cooking crayfish in tomato juice

• live crayfish - 2.7-3 kg.
• Tomato juice - 170 ml.
• red dry / semi-dry wine - 50 ml.
• salt - 130 gr.
• ground black pepper - 20 gr.
• dill umbrellas - 2 sprigs

1. Collect live crayfish, throw away the dead. Wash the product with running water with a toothbrush, carefully cleaning the legs and shell.
2. Pour 8 liters into the pan. filtered water, put the container on the stove, bring to a boil. Add dill umbrellas, salt, pepper, mix, wait for the crystals to dissolve.
3. After that, send live crayfish (head down) to the pan, bring the brine until bubbles appear, reduce the heat to minimum. Boil the crayfish for about 25-50 minutes (based on the size).
4. After cooking, cover the dishes with a lid, let the final product brew for another quarter of an hour. After the expiration date, remove the crayfish with a forceps or a slotted spoon, clean the carapace, remove the legs and head.
5. Put the meat in a deep bowl (salad bowl, etc.), pour the dish with wine and tomato juice in the quantities you need. Serve with baked potatoes and garlic sauce.

How to eat crayfish correctly

Many are wondering about cleaning and proper use of crayfish, and this is not surprising. Few people want to get into an awkward situation while in the company.

1. Cancers begin to eat from the body. To clean the product, turn the claws up, unfold the shell and remove it. Eat white meat and set aside the black thread to the side (do not use it).
2. After that, go to claws. Break off them, remove the shell, suck the juice. Under the shell is often meat, it can also be eaten.
3. Before serving, soak the crayfish in cooked brine so that they retain their juiciness and flavor for a long time. Eat all the meat that has a whitish tint.

Use the recipe for making crayfish on wine, milk, beer or tomato juice. Serve the finished product with your favorite sauce, olives, baked potatoes. Refill the crayfish with lemon juice and eat with beer.

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