MyFishFinder Forum
The Fisherman's Wharf => Clean-em Cook-em Eat-em => Topic started by: massNtrash on Apr 19, 2013, 01:28 PM
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OK I live in Wyoming above 7000 ft so it's not exactly crawfish country but there is one lake that has some in it. Catching them isn't a problem I have caught quite a few just for fun then let them go again. So since I'm not familiar with them I'm looking for advice on how to clean/ prepare them. Any recipes would be greatly appreciated.
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We used to buy them 30# at a time back in New Orleans so this recipe can be scaled down, or you can add additional local seafood to the pot (shrimp, scallops, clams, etc...). Get a pot (we used a 80 qt with a strainer and a jet burner) fill 3/4 with water and add 8 oz of liquid and one packet of powdered Zaterans Crab Boil. Bring to a boil for a couple minutes and add little potatoes, whole onions, whole cloves of garlic, corn on the cob (break a cob in half), cocktail weenies, and whatever else you'd like and let them cook until the potatoes are almost done. Then add in the seafood and cook until done. then turn off the burner and let it sit for 15 minutes or so.
Just an FYI, the crawfish they get down there are a different species and much larger than the variety we have up north.
Check out http://www.lacrawfish.com/ (http://www.lacrawfish.com/) for crab boil and other recipes.
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Thank you very much ill have to give it a try ;D
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....Just an FYI, the crawfish they get down there are a different species and much larger than the variety we have up north....
I don't know, as I have seen some rather large crawfish here in New England.
The only real difference as far as appearance goes is that norther crawfish look more like mini lobsters than southern crawfish.
I can only presume that they may taste different as well, based on the environment in which they live (sandy/rocky bottom compared to muddy.)
You can find them easily enough, but you need to find structure to find the biggest ones.
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Nothing beats a good crawfish recipe. :)
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I don't know, as I have seen some rather large crawfish here in New England.
The only real difference as far as appearance goes is that norther crawfish look more like mini lobsters than southern crawfish.
I can only presume that they may taste different as well, based on the environment in which they live (sandy/rocky bottom compared to muddy.)
You can find them easily enough, but you need to find structure to find the biggest ones.
They are different species. Down south they have hundreds of different species. They are not the same as the ones we have in New England.
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How ever you cook them make sure there well done... ;)
Saw an episode on Monsters Inside Me
and a guy got pretty sick...... :o
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Get a pot (we used a 80 qt with a strainer and a jet burner) fill 3/4 with water and add 8 oz of liquid
liquid WHAT?