There are many recipes that suggest how to cook crayfish. Numerous cooking methods in water, milk, wine will help you easily prepare a delicacy, not spoiling it, but improving taste. You can enjoy the taste of tender and healthy meat rich in proteins, vitamins and minerals, figure out a beer snack or an exotic dish at home, following the tips and advice of the best chefs in the world.

How to cook crayfish - a classic recipe

The classic recipe for boiled crayfish will help to prepare the product quickly, with a minimum set of additional components. Before cooking, live crayfish should be thoroughly washed under running water using a suitable brush (you can use a regular toothbrush). Particular attention should be paid to washing the stomach of the cancer, where the small paws are located.

To quickly prepare crayfish, you need to boil them in the originally heated water

Required Products:

  • crayfish
  • dill (several umbrellas or seeds);
  • salt to taste.

Black peppercorns and laurel leaves should be added very carefully, in small quantities, so as not to spoil the dish. A suitable container (depending on the number of crayfish) with water is placed on the stove and the liquid is brought to a boil over high heat. After, the washed main product is put in it and salt is added with spices, about 1 tablespoon each. to 2 liters of water. Do not be afraid to salt the shell - slightly salted, with the aroma of dill, they have a perfect taste.

Boil the product, stirring occasionally, should be about 8 minutes. The container is covered at this time, and the fire is reduced. After cooking, the crayfish acquire a beautiful scarlet shade on top of the shell and white on the stomach. Finished, they must be infused in a pan for 15 minutes.If they do not come to the table immediately after cooking or if transportation time is required, they should be stored in water in order to avoid chapping.

If a dry white surface appears on the shells, it is recommended to gently rub them with sunflower oil.

How long do crayfish cook?

 

Boiled crayfish are considered to be the original Russian delicacy, which was earlier served at the feast of rich people. Chefs sought to prepare the dish so that the meat acquired a delicate structure, was not digested and retained its beneficial properties. How long to cook the crayfish in time will depend on their size.

  1. Large arthropods with a hard shell should be cooked for at least 12 minutes.
  2. It will take about 8 minutes to cook the little ones.
  3. Crayfish that molt should be cooked for 5-7 minutes. Otherwise, they may fall apart and not look very good.

If arthropods are boiled in wine, the cooking time is 25 minutes. In milk - from 15 to 20 minutes.

Correct proportions

To properly prepare crayfish, the recommended proportions of the main product, water and additional components should be observed.

In particular, it is recommended:

  • add no more than 10-12 arthropods per 1 liter of water (depending on their size);
  • for every 2 liters of liquid put 2.5 tbsp. salt without a hill;
  • bay leaves and spices are added to taste.

Dill can be used dry or fresh. Crayfish boiled in water with the addition of seeds or dill umbrellas acquire a rich taste. Proportions - approximately 2.5 tbsp. seeds per 1.5-2 kg of crayfish.

Crayfish brewed in beer

For beer, and even brewed in this foamy drink, crayfish acquire a delicious taste.

To prepare the dish you will need:

  • beer (500 ml more than water);
  • water - 1 liter per 10 arthropods;
  • a handful of salt (1 tablespoon per 1 liter of liquid).

Beer with water is poured into a suitable pan and all this is brought to a boil over high heat. After boiling, salt is added to the liquid and live crayfish are lowered. The cooking time is from 8 to 18 minutes. Finished crayfish are infused in brine for about 15 minutes, and then served on the table. Specialists advise preparing arthropods on light beer, as dark can give an unpleasant bitter taste.

How to deliciously cook live crayfish in milk?

 

Many seafood go well with milk and crayfish are no exception. Despite the fact that this method of cooking seems unusual and takes longer than the traditional one, many practice it very successfully. How to deliciously cook live crayfish in milk, preserving and improving their taste?

First you need to stock up:

  • water
  • milk
  • salt;
  • black pepper peas - 4 pcs.;
  • bay leaf - 2 pcs.;
  • dill seeds.

First, boil on the stove and then cool the milk. Then washed crayfish are lowered into it and left to soak for 2.5 hours. Before you get the product from milk, in a special container, the water is brought to a boil and crayfish are dropped into it along with spices and salt. When the crayfish become practically ready, the water should be carefully drained and replaced with milk, in which the main product was soaked. In it, arthropods cook for another 7 minutes after boiling.

In cucumber pickle

Cucumber pickle, in addition to being used as a solution to the hangover syndrome, can be used for seafood.

For 0.5 kg of crayfish you will need:

  • onion - 2 pcs.;
  • sour cream - 5 tbsp;
  • cucumber pickle - 1.5 l;
  • dill and bay leaf - to taste.

Washed and peeled from the mud are placed in a container, filled with cucumber pickle and cooked over medium heat for about 25 minutes (after boiling) along with spices. A few minutes before cooking, sour cream is added to the brine.

There is another recipe for cooking crayfish with the addition of cucumber pickle. In it, the main product is initially prepared in boiling water for 7 minutes, after which a pickle of cucumbers (1/3 of water) and 2 tablespoons are added to the tank. vegetable oil.After cooking, the crayfish are infused in brine for about 25 minutes and served with beer.

Cooking with the addition of wine

A good white wine will help turn crayfish into an unusual gourmet delicacy. It will give the finished dish a pleasant and unobtrusive aroma, excellent taste and delicate structure of meat.

Preparing seafood for this recipe from:

  • dry white wine - 500 ml per 1 kg of crayfish;
  • flour - 2 tbsp .;
  • caraway seeds - 1.5 tbsp .;
  • bay leaf - 3 pcs.;
  • butter - 40 g;
  • salt and pepper to taste.

Arthropods are fried in a pan with a thick bottom in preheated oil. Then they are generously sprinkled with spices, poured with wine and cooked for 12 minutes. The finished product is laid out on a plate, and the remaining liquid is used to make the sauce (optional).

To prepare the sauce, the liquid left over from cooking the crayfish is filtered and mixed with a small amount of flour and butter (2 tbsp each). Cook the product until thickened, stirring constantly. Serve in small bowls to boiled crayfish.

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